Crab Cakes

By Thom7747

Each of these jumbo crab cakes has less than 13 grams of fat and they taste great! Serve with coleslaw, corn on the cob and watermelon. Crab cakes reheat successfully in the microwave or freeze them individually, tightly wrapped.

"This is a great recipe for crab cakes! They taste as good as pan-fried, but don't have all the grease. I only make a half recipe because it's just the wife and me, but it's easy to split, too."

- billmc44

Ingredients

• 2 slices white bread; Firm-textured
• 2 Eggs
• 2 tablespoons Mayonnaise
• 2 rounded teaspoons Dijon mustard
• 1 pound Lump crab meat
• 2 tablespoons Onions or shallots; finely minced
• 1 teaspoon Seafood seasoning; (like Old Bay)to taste Salt
• 2 teaspoons olive oil

Details

Servings 4
Cooking time 35mins
Adapted from bigoven.com

Preparation

Step 1

Preheat oven to 400 degrees.

Place the bread in a blender and process briefly to make coarse crumbs.

In a mixing bowl, beat the eggs until foamy, then beat in the mayonnaise and mustard.

Pick over the crab and remove any bits of cartilage. Add to the bowl. Mix in the bread crumbs, onions or shallots, seafood seasoning and salt. Gently shape the mixture into 4 round or oval patties at least 1" thick.

Using the oil, brush circles the size of your crab cakes on a baking sheet. Arrange the crab cakes on the oiled circles and bake on the middle shelf of the oven for 15 to 20 minutes, or until the tops are dry and lightly browned.

Run a broad spatula under the crab cakes to loosen them from the baking sheet. Invert the crab cakes onto serving plates. Serve hot.