Un-Fried Crabcakes

Name: Un-Fried Crabcakes
Ingredients: 1 lb. fresh crabmeat; light vegetable oil cooking spray; 1 tsp. freshly grated Parmesan cheese; 1 Tbsp. snipped fresh chives; 1 large egg or 2 large egg whites, beaten; 1 Tbsp. Old Bay seasoning; 1 tsp. Italian seasoning; 2 Tbsp. chopped jalapeno peppers; 1 tsp. baking powder; 2 Tbsp. chopped fresh parsley; 1 tsp. Worcestershire sauce; 1 c. unflavored dried bread crumbs

12 ingredients

7 steps

Ingredients

1 lb. fresh crabmeat
light vegetable oil cooking spray
1 tsp. freshly grated Parmesan cheese
1 Tbsp. snipped fresh chives
1 large egg or 2 large egg whites, beaten
1 Tbsp. Old Bay seasoning
1 tsp. Italian seasoning
2 Tbsp. chopped jalapeno peppers
1 tsp. baking powder
2 Tbsp. chopped fresh parsley
1 tsp. Worcestershire sauce
1 c. unflavored dried bread crumbs

Directions

1

Preheat oven to 400°.
2

Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat.
3

In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat.
4

Using 1/4 cup for each crabcake, form the mixture into 8 cakes.
5

Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray.
6

Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side until brown.
7

Fat per serving, 2.4 grams. Calories per serving, 252.