Baked Crab Cakes
- Number of Servings: 4
Ingredients
1 scallion, thinly sliced1 1/2 cups Panko (Japanese breadcrumbs)1 egg, lightly beaten2 tablespoons nonfat milk1 Tablespoon Kraft Mayo with Olive Oil1 teaspoon Worcestershire sauce1 teaspoons Dijon mustard1 tablespoon fresh lemon juice, plus lemon wedges for serving1/2 teaspoon Old Bay Seasoning1 pound lump crab or crab claw meat, picked overKosher salt and freshly ground pepperOlive-oil cooking spray
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray or line with parchment paper.
Mix 1 cup panko, the egg and milk in a small bowl.
In a medium bowl, whisk the mayo, Worcestershire sauce, mustard, lemon juice, and Old Bay; fold in the crabmeat, panko mixture, and chopped scallion. (add 1/4 teaspoon salt and a pinch of pepper, if desired).
Carefully shape into 8 patties (can be refrigerated for 30 minutes to help them stick together a little better, but not necessary).
Coat the crab cakes with the remaining 1/2 cup Panko and place on baking sheet. Mist the crab cakes with cooking spray and bake 10-12 minutes. Gently flip the crab cakes, mist with cooking spray and cook about 10 minutes longer.
Serve with lemon wedges and side of choice.
Serving Size: 4 servings (2 crab cakes)
Number of Servings: 4
Recipe submitted by SparkPeople user MARIA-GETS-FIT.
Mix 1 cup panko, the egg and milk in a small bowl.
In a medium bowl, whisk the mayo, Worcestershire sauce, mustard, lemon juice, and Old Bay; fold in the crabmeat, panko mixture, and chopped scallion. (add 1/4 teaspoon salt and a pinch of pepper, if desired).
Carefully shape into 8 patties (can be refrigerated for 30 minutes to help them stick together a little better, but not necessary).
Coat the crab cakes with the remaining 1/2 cup Panko and place on baking sheet. Mist the crab cakes with cooking spray and bake 10-12 minutes. Gently flip the crab cakes, mist with cooking spray and cook about 10 minutes longer.
Serve with lemon wedges and side of choice.
Serving Size: 4 servings (2 crab cakes)
Number of Servings: 4
Recipe submitted by SparkPeople user MARIA-GETS-FIT.
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 2.8 g
- Cholesterol: 184.9 mg
- Sodium: 384.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.9 g
- Protein: 26.2 g
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