I love crab cakes, but refuse to eat them if they are fried. I got on FoodNetwork.com one day to see if I could find a healthy spin on these wonderful delights and found this recipe. Thanks Ellie Krieger!
- Nonstick cooking spray
- 1 egg, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Dash hot sauce
- 1/2 teaspoon crab boilseasoning (recommended: Old Bay)
- 1/2 cup finely chopped red bell pepper
- 1 scallion, including green top, finely chopped
- 1 pound lump crab, picked over for cartilage
- 3/4 cup dry bread crumbs
- 1/4 teaspoon salt
- Freshly ground black pepper
- Smarter Tartar Sauce, recipe follows
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the
bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish
- Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.