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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Diabetic friendly. Serve with lemon wedges. Ingredients:
1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained) |
1 tablespoon dijon mustard |
1 tablespoon margarine, melted |
1 large eggs, beaten or 1/4 cup egg substitute |
2 teaspoons fresh lemon juice |
1 teaspoon worcestershire sauce |
1/8 teaspoon salt |
1 pinch cayenne pepper |
2 dashes hot pepper sauce |
3/4 cup soft breadcrumbs or 1 1/2 pieces white bread, finely crumbled |
1 small lemon, cut in wedges |
Directions:
1. Preheat the oven to 400 degrees F.
2. Prepare a cookie sheet with nonstick pan spray.
3. In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
4. Add 1/4 cup of the bread crumbs; mix well.
5. If time permits, chill for an hour or more.
6. Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
7. Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
8. Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.
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