Monday, November 29, 2010

Baked Maryland Lump Crab Cakes

I've never lived by the ocean, so I can't take part in the whole "fresh seafood vs canned vs imitation" debate. All I know is I work with what I have, and I have imitation crab meat. I personally love it and use it in most of my recipes that call for crab meat. I whipped up a batch of these the other night and gobbled them down (with the help of my hubby of course!)

Baked Maryland Lump Crab Cakes

1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product (I used 2 eggs)
1 pound lump crab meat (I used imitation crab meat)
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Here are the results:

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