Yield: 4 servings
|1 pounds||Fresh crabmeat, (lump blue crabs)|
|\N \N||Light vegetable oil cooking spray|
|1 teaspoon||Parmesan cheese, freshly grated|
|1 tablespoon||Fresh chives, snipped|
|1 large||Whole egg, beaten OR|
|2 larges||Egg whites, beaten|
|1 tablespoon||Old Bay seasoning|
|1 teaspoon||Italian seasoning|
|2 tablespoons||Jalape¤o pepper, (1 large)|
|1 teaspoon||Baking powder|
|2 tablespoons||Fresh parsley, chopped|
|1 teaspoon||Worcestershire sauce|
|1 cup||Bread crumbs, unflavored dried|
Preheat the oven to 400ø.
Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell.
Spray the vegetable oil over the baking sheet 3 times to coat.
In a large bowl, combine all remaining ingredients, except ½ cup of the bread crumbs, and stir in the crabmeat. Using ¼ cup for each crabmeat, 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.
Fat per serving = 2⅖ grams Calories per serving = 252 Source: "In the Kitchen With Rosie" by Rosie Daley ISBN 0-679-43404-6 Typed by Debbie Antes From: Debra Antes Date: 21 Jun 94 From: Dale Shipp Date: 09-16-94