1 egg
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
1 tablespoon minced onion or shallot
½ teaspoon Old Bay seafood
seasoning
¼ teaspoon salt
½ pound fresh crab meat
1 slice firm-textured white bread
1 teaspoon olive oil
Lemon wedges, optional
Hands-on time: 15 minutes
Baking time: 15 to 20 minutes
Preheat oven to
400 degrees. In a mixing bowl, beat egg until foamy. Beat inmayonnaise,
mustard, onion, seafood seasoning and salt. Gently pick over crab, discard
any bits of cartilage; add crab to egg mixture. Tear bread into pieces
and process in covered blender container to make coarse crumbs; add to
crab mixture and mix gently by had. Shape into ovals about 1 ¼-inch
thick. On baking sheet, smear oil in two ovals slightly larger than crab
cakes, allowing about ½ teaspoon oil per oval. Arrange crab cakes
in oiled ovals; bake on middle shelf of oven 15 to 20 minutes, or until
crab cakes are dry on top and slighty browned.
Immediately run a broad spatula
carefully under crab cakes to loosen them from baking sheet without tearing.
Invert onto dinner plates with well-browned bottom side up; garnish with
lemon wedges and serve. Makes 2 large crab cakes.
Per serving:
Calories: 256 per crab cake
Protein: 2 grams Fat: 13 grams Cholesterol:
220 mg Carbohydrates: 7 grams
Sodium: 725 mg