Total Time
35mins
Prep 15 mins
Cook 20 mins

Diabetic friendly. Serve with lemon wedges.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Prepare a cookie sheet with nonstick pan spray.
  3. In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
  4. Add 1/4 cup of the bread crumbs; mix well.
  5. If time permits, chill for an hour or more.
  6. Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
  7. Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
  8. Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.
Most Helpful

These were terrific crab cakes! I did let the mixture chill for a couple of hours and was really worried when I began to make the cakes, as they didn't seem to be holding their shape. No worries tho, they baked up perfectly - nice and brown and crispy. The dijon flavor was perfect with these. I served them with Kiwifruit Salsa and it was a fresh and wonderful meal - thanks for sharing!

loof July 01, 2008