Baked Crab Cakes

These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  egg
• 3  tablespoons mayonnaise
• 1  tablespoon Worcestershire sauce
• 1  tablespoon Dijon mustard
• 1  teaspoon fresh lemon juice
• 1  tablespoon parsley, minced
• 1  scallion, finely sliced
• 1⁄2 cup  breadcrumbs
• 1⁄4 cup cheese, grated
• 1  teaspoon  Old Bay Seasoning
• 1  lb lump crabmeat
• 1  tablespoon olive oil

• Garnish

•  lemon slice
•  tartar sauce

Directions

1. Preheat oven to 375.
2. Mix all cake ingredients together but crab meat and oil.
3. Gently toss in crab meat and form 8 patties.
4. Place on sprayed sheet pan then sprinkle each lightly with olive oil.
5. Bake for 15 minutes.
6. Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.