Baked Crab Cakes
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
YIELD: 2 servings.
Reel in a breezy taste of the seashore with these easy and delicious baked crab cakes. For a heftier "burger," make two larger patties and serve on buns. —Amelia Sunderland, Nashville, Tennessee
Ingredients
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1/2 cup soft bread crumbs
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1/4 cup shredded carrot
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1 large egg, lightly beaten
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1 tablespoon butter, melted
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1 teaspoon minced fresh parsley
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1 teaspoon mayonnaise
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3/4 teaspoon Worcestershire sauce
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1/4 teaspoon ground mustard
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1/8 teaspoon salt
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1/8 teaspoon pepper
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Tartar sauce, optional
Directions
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1.
In a large bowl, combine the first 11 ingredients. Shape into 4 patties; cover and refrigerate for at least 30 minutes.
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2.
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.
Nutrition Facts
2 crab cakes (calculated without tartar sauce): 228 calories, 12g fat (5g saturated fat), 198mg cholesterol, 619mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
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