 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
This quick, easy and healthy version of crab cakes is perfect for my Cooking for 2 cookbook. I found it in TOH's Summer Cooking for 2. I haven't tried it yet, but it looks great. Ingredients:
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed |
1/2 cup soft breadcrumbs |
1/4 cup shredded carrot |
1 egg, lightly beaten |
1 tablespoon butter, melted |
1 teaspoon minced fresh parsley |
1 teaspoon mayonnaise |
3/4 teaspoon worcestershire sauce |
1/4 teaspoon ground mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
tartar sauce (optional) |
Directions:
1. In a bowl, combine the first 11 ingredients.
2. Shape into four patties; cover and refrigerate for at least 30 minutes.
3. Place crab cakes on a baking sheet coated with nonstick cooking spray.
4. Bake at 350 degrees for 25 minutes or until golden brown.
5. Serve with tartar sauce if desired.
|
|