Mama Ks Baked Crab Cakes W Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Love crab cakes, hate the calorie content! So, I've been working on a lower-calorie version of this east coast classic. Here are the results! Ingredients:
crab cakes |
16 oz crab meat - fresh cooked or canned/drained |
2 tbsp favorite mayonnaise or mayo substitute |
2 large eggs or the equivalent in egg sub. |
1 tbsp worcestershire sauce |
1 sweet red bell pepper, diced |
2 scallions, chopped |
1 celery stalk, diced |
1 tbsp fresh parsley, finely chopped |
1.5 tsp baking powder |
1 tbsp old bay seasoning |
bread crumbs to coat |
mustard sauce |
2 tbsp mayonnaise (feel free to substitute light mayo or any mayo substitute) |
juice of one lemon |
2 tbsp brown mustard |
1/2 tbsp old bay seasoning |
dash (or 6) of your favorite hot pepper sauce (optional) |
Directions:
1. CRAB CAKES:
2. Preheat oven to 450.
3. Mix together first 10 ingredients - gently! You don't want to break the lumps of crab..
4. Make 10 patties, each about the size of a woman's palm.
5. Coat patties in breadcrumbs.
6. Place patties on baking sheet or hot stone; mist top side with olive oil or cooking spray.
7. Cook at 450 for 10-15 minutes.
8. Turn patties over; mist with olive oil or cooking spray.
9. Cook at 450 for another 10-15 minutes.
10. Remove from oven, and let cool 5-10 minutes.
11. Serve with spinach salad with mustard sauce.
12. MUSTARD SAUCE:
13. Blend all ingredients together until smooth; chill for at least 30 minutes. Serve with crab cakes or over salad.
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