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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennesseeâs Amelia Sunderland. TIP: For a heftier âburger,â make two larger patties and serve on buns. Ingredients:
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1/2 cup soft bread crumbs |
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 large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes.
2. Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.
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