Yield: 6 servings
|½ cup||(4 oz) crabmeat,picked over|
|\N \N||Seafood seasoning|
|2 tablespoons||Finely chopped scallions|
|\N \N||Dash of hot sauce|
|2 \N||Slices dry toasted bread|
|2 tablespoons||Egg substitute|
Mix crab meat with seasoning,scallions, and hot sauce. Toast bread very dry
but don't burn. Crumble into crab meat mixture. Carefully mix in egg substitute, use just enough to hold mixture together. Form into two crab cakes, firmly but gently pressing the mixture together. Wrap well and let sit in refrigerator for at least two hours or overnight.
Preheat oven to 350
degrees. Spray a baking dish with nonstick coating such as PAM. Bake crab cakes until golden brown, turning once, about 20 to 25 minutes.
Submitted By JULIE GLEITSMANN On 11-13-95