Cindy's Crab Cakes (without mayo or mustard)

Name: Cindy''s Crab Cakes (without mayo or mustard) Recipe
Yield: 5
Ingredients: 16 oz Phillips Crab Meat (canned) Checked over for shells; 1 whole egg Large; 1 egg white Large; 2 tsp Lea & Perrins Worcestershire Sauce; 1 tsp Lemon juice; 1 Tbsp Land O Lakes Margarine melted; 1 tsp Parsley dried; 1/2 cup Progresso Bread Crumbs - Italian Style; 1 tsp Old Bay Seasoning

Number of Servings: 5

Ingredients

16 oz Phillips Crab Meat (canned) Checked over for shells 1 whole egg, Large1 egg white, Large2 tsp Lea & Perrins, Worcestershire Sauce 1 tsp Lemon juice1 Tbsp Land O Lakes, Margarine, melted 1 tsp Parsley, dried1/2 cup Progresso Bread Crumbs - Italian Style 1 tsp Old Bay Seasoning

Directions

Combine all ingredients except for crab meat. Once you add the bread crumbs to the liquids you will form the filling. Add crab meat and fold in gently as to not break up the meat too much. Once all filling mixture has been combined thoroughly shape patties. I was able to make 5 patties out of the mixture.

Bake, broil, or pan fry until internal temp is 165F turning halfway through cooking time.

Serving Size: Makes 5 cakes

Number of Servings: 5

Recipe submitted by SparkPeople user CREATIVE_MOMMA.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving