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    Crab Cakes


    Source of Recipe


    Cook This Not That


    Recipe Introduction


    Suggested to serve with Mango-Avocado Salsa
    Can also use fresh shrimp instead of crab.


    List of Ingredients


    • 1 can jumbo lump crab meat (16 oz)
    • 2 T minced jalapeno
    • 2 scallions, chopped
    • 1/2 C minced red peppers
    • 1 egg, lightly beaten
    • 2 t Dijon mustard
    • juice of 1 lemon
    • 1/4 t Old Bay seasoning
    • 3/4 t salt
    • 3/4 C bread crumbs


    Instructions


    1. Preheat oven to 425
    2. Gently mix all except 1/2 C bread crumbs. Using hands, loosely form the crab mixture into 8 patties
    3. Spread remaining bead crumbs on a plate and roll each crab cake over the rubs to lightly and evenly coat. As the cakes are formed place them on a onstick aking sheet or in a baking dish coated with cooking spray. Use hand to shape patties down and the shape of asmall hockey puck, but thinner.
    4. Bake until golden brown on the outside, 12-15 minutes


    Final Comments


    4 servings
 

 

 

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