Crab Cakes with Lemon-Parsley Slaw

Oxmoor House
Get the crispy brown crust on these crab cakes with our easy oven procedure.

Yield:

6 servings (serving size: 2 crab cakes and 3/4 cup slaw)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 187
Caloriesfromfat 40 %
Fat 8.4 g
Satfat 1.1 g
Monofat 3.9 g
Polyfat 0.6 g
Protein 18.9 g
Carbohydrate 9.2 g
Fiber 1.9 g
Cholesterol 137 mg
Iron 1.5 mg
Sodium 1037 mg
Calcium 61 mg

Ingredients

1 1/2 pounds fresh crabmeat
1/2 cup panko or other breadcrumbs, divided
2 tablespoons reduced-fat mayonnaise
1 large egg
1 tablespoon minced chives
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
Vegetable cooking spray
Lemon wedges

Preparation

Preheat oven to 450°.

Place a jelly-roll pan in oven 10 minutes to heat.

Drain and flake crabmeat, removing any bits of shell.

Combine 1/4 cup breadcrumbs, mayonnaise, and next 4 ingredients; gently add crabmeat to mixture using hands to toss. Shape into 12 small patties. Dredge patties in remaining 1/4 cup breadcrumbs.

Coat crab cakes well with cooking spray. Remove hot pan from oven; coat pan with cooking spray. Place crab cakes on hot pan in a single layer. Bake at 450° for 10 minutes; turn cakes over and bake 10 more minutes or until lightly browned. Serve with lemon wedges and Lemon-Parsley Slaw.

Note:

Christmas with Southern Living 2007

June 2007