Ingredients
- 1 can (16 oz) jumbo lump crab meat
- 2 tbsp minced jalapeno
- 2 scallions, chopped
- 1/2 cup minced red bell pepper
- 1 egg, lightly beaten
- 2 tsp Dijon mustard Juice of 1 lemon
- 1/4 tsp old bay seasoning
- 1/2 tsp salt
- 3/4 cup bread crumbs
Preparation
Step 1
1.Preheat the oven to 425°F.
2.Gently mix everything except 1/2 cup of the bread crumbs. Using your hands, loosely form the crab mixture into eight patties.
3.Spread the remaining bread crumbs on a plate and roll each patty over the crumbs to lightly and evenly coat it. Shape the crab cakes, using the palm of your hand to press each one into an evenly shaped disc, the size of a small hockey puck. Place them on a nonstick baking sheet or in a baking dish that you've coated with nonstick cooking spray.
4.Bake until golden brown on the outside, 12 to 15 minutes.
Nutritional Facts per serving
CALORIES 207.5 CAL
FAT 3.5 G
SATURATED FAT 0.8 G
CHOLESTEROL 120.4 MG
SODIUM 859 MG
CARBOHYDRATES 17.9 G
TOTAL SUGARS 2.4 G
DIETARY FIBER 1.6 G
PROTEIN 24.4 G