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Baked Crab Cakes

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

In a large bowl, combine the first 11 ingredients. Shape into four

Printed from tasteofhome.com Jul 23, 2008

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Baked Crab Cakes cont.

patties; cover and refrigerate for at least 30 minutes. 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.