Ellie Krieger's Crab Cakes
Filed under
Seafood
Prep: 30 min | Cook: 20 min | Servings: 4
Recipe by Ellie Krieger, 2005. Makes 8 baked crab cakes, 2 per serving. Serve with Smarter Tartar Sauce (its own recipe).
Inactive prep: 30 minutes.
Ingredients
- Cooking spray
- 1 Egg, lightly beaten
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp Lemon juice, fresh
- dash Hot sauce
- 1/2 tsp Old Bay seasoning
- 1/2 cup Red bell pepper, finely chopped
- 1 Green onion, including the green top, finely chopped
- 1 lb Crab, lump, picked over for cartilage
- 3/4 cup Bread crumbs, dry, divided
- 1/4 tsp Salt
- Black pepper, freshly ground
- Smarter Tartar Sauce
Directions
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Mix the egg, mustard, Worcestershire, lemon juice, Old Bay and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, and salt and pepper to taste. Put the remaining crumbs in a shallow dish.
- Divide into 8 mounds. Shape each into a round, coat in crumbs, set on the baking sheet and flatten to a patty about 1 inch high.
- Bake until golden on the bottom, about 10 minutes. Flip gently and bake until the second side is golden, 5 to 10 minutes longer.