Un-fried crab cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh lump crabmeat |
| Light vegetable oil cooking spray | ||
| 1 | teaspoon | Parmesan cheese; grated |
| 1 | tablespoon | Snipped fresh chives |
| 2 | Egg whites | |
| 1 | tablespoon | Old Bay Seasoning |
| 1 | teaspoon | Italian seasoning |
| 2 | tablespoons | Jalapeno chile pepper; chopped |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | Fresh parsley; chopped |
| 1 | teaspoon | Worcestershire sauce; or Maggi, Seasoning |
| 1 | cup | Dried bread crumbs |
Directions
Preheat the oven to 400°F.
Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell.
Spray the vegetable oil cooking spray over the baking sheet 3 times to coat.
In a large bowl, combine all remaining ingredients, except ½ cup bread crumbs, and stir in the crabmeat. Using ¼ cup for each crab cake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray.
Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown.
Serving Ideas : french fries, tartar sauce NOTES : * Taste a little of the pepper before putting into the dish because it may, or may not, be spicy. Jalapenos have been bred to be very slightly spicy lately. The one I used was too mild. I had to add some chile seasoning to make the crab cakes appropriately spicy. I felt like using Maggi Seasoning instead of Worcestershire. I never use it and this was the perfect use for it. I didn't feel that the crabcakes tasted any differently because of it.
Recipe by: In The Kitchen With Rosie by Rosie Daley Posted to EAT-LF Digest by aml@... on Sep 05, 1999, converted by MM_Buster v2.0l.