Baked crab cakes irresistible
- Replies 12
INGREDIENTS
• 1 pound crab meat (claw and/or lump)
• 2 slices bread crumbled
• 1-2 tablespoons mayonnaise
• 2 large eggs beaten
• 1-2 tablespoons fresh parsley chopped (or <1 teaspoon dried)
• 1 teaspoon Worchestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon dijon mustard optional
INSTRUCTIONS
• Preheat oven to 350°.
• Combine all the ingredients in a large bowl until moist and clings together.
• Line about 6-8 muffin tins with cupcake papers and then spray them down with nonstick cooking spray.
• Bake for about 20 minutes or until golden brown.
NOTES
How long does it last and where?
These last for about 4-5 days in the fridge in an airtight container.
Can you freeze it?
I bet you could but it’s not something I’ve tried or I am going to try. Just make them and eat them so you can taste the freshness of the crab meat.
What to serve it with?
For some reason I remember eating these with dijon mustard my whole life. For this recipe I mixed dijon mustard, Greek yogurt, parsley and capers as a side condiment.
NUTRITION
Serving: 1ball | Sodium: 294mg | Sugar: 1g | Cholesterol: 228mg | Calories: 124kcal | Saturated Fat: 1g | Fat: 4.4g | Protein: 15g | Carbohydrates: 5g
Image and recipe source: Side of Veggies.
• 1 pound crab meat (claw and/or lump)
• 2 slices bread crumbled
• 1-2 tablespoons mayonnaise
• 2 large eggs beaten
• 1-2 tablespoons fresh parsley chopped (or <1 teaspoon dried)
• 1 teaspoon Worchestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon dijon mustard optional
INSTRUCTIONS
• Preheat oven to 350°.
• Combine all the ingredients in a large bowl until moist and clings together.
• Line about 6-8 muffin tins with cupcake papers and then spray them down with nonstick cooking spray.
• Bake for about 20 minutes or until golden brown.
NOTES
How long does it last and where?
These last for about 4-5 days in the fridge in an airtight container.
Can you freeze it?
I bet you could but it’s not something I’ve tried or I am going to try. Just make them and eat them so you can taste the freshness of the crab meat.
What to serve it with?
For some reason I remember eating these with dijon mustard my whole life. For this recipe I mixed dijon mustard, Greek yogurt, parsley and capers as a side condiment.
NUTRITION
Serving: 1ball | Sodium: 294mg | Sugar: 1g | Cholesterol: 228mg | Calories: 124kcal | Saturated Fat: 1g | Fat: 4.4g | Protein: 15g | Carbohydrates: 5g
Image and recipe source: Side of Veggies.
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