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Un-Fried Crab Cakes Recipe
1 Lb fresh crabmeat
light vegetable oil cooking spray
1 Tsp grated Parmesan cheese
1 Tbs chives
1 large whole egg or 2 large egg whites, beaten
1 Tbs Old Bay seasoning
1 Tsp Italian seasoning
2 Tbs chopped jalapeno pepper
1 Tsp baking powder
2 Tbs chopped parsley
1 Tsp Worcestershire sauce
1 C unflavored dried bread crumbs
Preheat the oven to 400°F.
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.
In a large bowl, combine all the remaining ingredients, except 1/2 C of the bread crumbs, and stir in the crabmeat. Using 1/4 C for each crabcake, form the
mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray.
Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown.
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