Get the crispy brown crust on these crab cakes with our easy oven procedure.
Oxmoor House JUNE 2007
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.
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