These crab cakes are good sources of Vitamin A, Folate, Phosphorus, Zinc, Protein, Vitamin C, Vitamin B12, Copper and Selenium. They are a bit high in Sodium and Cholesterol, so beware if you have high blood pressure.
Adapted from Ellie Krieger
1 egg, lightly beaten
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Tbsp fresh lemon juice
¼ tsp hot sauce
½ tsp Old Bay seafood seasoning
½ cup finely chopped red bell pepper
1 scallion, finely chopped
¼ cup dry bread crumbs
1 lb lump crab meat
½ cup Panko bread crumbs
Preheat oven to 400°F and cover a baking sheet with parchment paper.
Mix egg, mustard, Worcestershire sauce, lemon juice, hot sauce and Old Bay in a medium bowl. Stir in red bell pepper, scallion and dry bread crumbs. Gently stir in crab; don’t mix any more than necessary once crab is added.
Put Panko bread crumbs on plate. Divide crab mixture into 8 portions. Shape each portion into a ball and roll in the Panko crumbs. Place on baking sheet and flatten to form patty. Repeat with remaining portions.
Bake for about 10 minutes, or until golden brown on bottom. Carefully flip crab cakes over and bake another 10 minutes. Serve with Light Tartar Sauce.
Makes 4 servings
Per serving (does NOT include tartar sauce): 162 calories, 3g fat (1g sat), 140mg cholesterol, 509mg sodium, 10g carb, 1g fiber, 2g sugar, 24g protein