Crab Cakes

11 ingredients
8 steps

Ingredients

  • 1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon margarine, melted
  • 1 large eggs, beaten or 1/4 cup egg substitute
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1 pinch cayenne pepper
  • 2 dashes hot pepper sauce
  • 3/4 cup soft breadcrumbs or 1 1/2 pieces white bread, finely crumbled
  • 1 small lemon, cut in wedges

Directions

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

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