Baked Crab Cakes
Big flavor, low calorie crab cakes.
1/4 cup bread crumbs
1 tsp baking powder
1 tbsp dried parsley
1 tsp yellow mustard
0.12 tbsp black pepper
2 tsp seafood seasoning mix
1 tbsp light mayonnaise
2 tbsps butter
1 tbsp Worcestershire sauce
3/4 cup cholesterol-free egg product
16 oz canned blue crab
Pre-heat oven to 375 °F (190 °C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside.
Stir together mayonnaise, butter, Worcestershire and egg product until smooth.
Fold in crab meat, then fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4" thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
in 1 serving of Baked Crab Cakes.
, 12% carbs, 49% protein.
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