Roxy
New member
Crab Cakes:
Nonstick Cooking Spray
1 egg, lightly beaten
2 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
1 T. fresh lemon juice
Dash Hot Sauce
1/2 tsp. Old Bay Seasoning
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 lb. lump crabmeat, picked over for cartilage
3/3 cup dry bread crumbs
1/4 tsp. salt
Freshly Ground Black Pepper
Preheat the oven to 400 degrees.
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 crumbs 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-in. 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.
Nonstick Cooking Spray
1 egg, lightly beaten
2 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
1 T. fresh lemon juice
Dash Hot Sauce
1/2 tsp. Old Bay Seasoning
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 lb. lump crabmeat, picked over for cartilage
3/3 cup dry bread crumbs
1/4 tsp. salt
Freshly Ground Black Pepper
Preheat the oven to 400 degrees.
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 crumbs 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-in. 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.