CRAB CAKES WW PTS 4 PER 1 CAKE
By melissadove
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Ingredients
- 3 SPRAYS COOKING SPRAY
- 4 TSP BUTTER DIVIDED
- 1 MEDIUM ONION MINCED
- 2/3 CUPS PANKO BREAD CRUMBS PLAIN
- 1 LB CRAB MEAT
- 2 LG EGGS BEATEN
- 1 TBSP SHERRY
- 1 TSP SALT
- 1 TSP DIJON MUSTARD
- 1 1/2 TBSP FF MAYO
- 1/4 C PARSLEY AND DILL
Details
Preparation
Step 1
COAT A LARGE SKILLET WITH COOKING SPRAY, SET OVER MEDIUM HEAT. mELT 2 TEAS. BUTTER IN SKILLET. aDD ONION, COOK UNTIL CARAMELIZED. sTIR IN PANKO, COOK UNTIL TOASTED. SET ASIDE TO COOL. PLACE CRAB IN A LARGE BOWL. ADD ONION MIXTURE. EGGS, SHERRY SALT AND MUSTARD, MIX WELL. ADD MAY AND PARSLEY.
WITH WET HANDS, FORM 8 3IN CRAB CAKES, PLACE ON METAL BAKING SHEET. COVER AND REFRIGERATE FOR AT LEAST AN HOUR.
COAT A VERY LARGE SKILLET WITH SPRAY, SET OVER MEDIUM HEAT. WHEN SKILLET IS HEATED, MELT 2/3 TEAS BUTTER. PLACE A BATCH OF CAKES IN SKILLET IN SINGLE LAYER AND COOK UNTIL GOLDEN.
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