Baked Crab Cakes

Name: Baked Crab Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings.
Cuisine: North America, Cajun
Ingredients: 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed; 1/2 cup soft bread crumbs; 1/4 cup shredded carrot; 1 large 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

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

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 large 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

Directions

1. In a large bowl, combine the first 11 ingredients. Shape into 4 patties; cover and refrigerate for at least 30 minutes.
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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