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CRAB CAKES WW PTS 4 PER 1 CAKE

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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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