Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
-
1 egg
-
2 teaspoons Dijon mustard
-
1 teaspoon Worcestershire sauce
-
1 tablespoon fresh lemon juice
-
1 dash hot sauce
-
1/2 teaspoon Old Bay
-
1/2 cup chopped red bell pepper
-
1 cup scallion, finely chopped
-
1 lb. lump crab meat
-
3/4 cup dry bread crumbs
-
1/4 teaspoon salt
-
1 teaspoon ground black pepper
Instructions
-
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
- Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Nutrition Information
Serving Size
2 cakes
Amount Per Serving
Calories 203.16Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 144.44mgSodium 758.18mgFiber 8gSugar 2.96gProtein 25.25g
