Get the crispy brown crust on these crab cakes with our easy oven procedure.
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
How to Make It
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.
Christmas with Southern Living 2007
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