BAKED MARYLAND LUMP CRAB CAKES

By gammy

ALL LUMP MEAT WITH ALMOST NO FILLER

Ingredients

• 1/4 CUP BREAD CRUMBS
• 1 TEASPOON BAKING POWDER
• 1 TEASPOON DRIED PARSLEY
• 1 TEASPOON MUSTARD POWDER
• 1/8 TEASPOON BLACK PEPPER
• 2 TEASPOONS OLD BAY SEASONING
• 1 TABLESPOON MAYONNAISE
• 2 TABLESPOONS BUTTER, MELTED
• 1 TEASPOON WORCESTERSHIRE SAUCE
• 3/4 CUP EGG SUBSTITUTE (EGG BEATERS)
• 1 POUND LUMP CRAB MEAT

Details

Servings 12

Preparation

Step 1

PREHEAT OVEN TO 375 DEGREES. GREASE BAKING SHEET
COMBINE:
BREAD CRUMBS, BAKING POWDER, PARSLEY, MUSTARD POWDER, PEPPER AND SEAFOOD SEASONING; SET ASIDE.
STIR TOGETHER:
MAYONNAISE, BUTTER, WORCESTERSHIRE, AND EGG PRODUCT UNTIL SMOOTH. FOLD IN CRAB MEAT THEN FOLD IN BREAD CRUMB MIXTURE UNTIL WELL BLENDED.
SHAPE MIXTURE INTO 12 CRAB CAKES ABOUT 3/4 INCH THICK AND PLACE ONTO PREPARED BAKING SHEET.
BAKE IN PREHEATED OVEN FOR 15 MINUTES, THEN TURN THE CRAB CAKES OVER, AND BAKE AN ADDITIONAL 10 TO 15 MINUTES, UNTIL NICELY BROWNED.