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Baked Crab Cakes
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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 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.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |