1 lb Fresh lump crabmeat
Light vegetable oil cooking
-spray
1 ts Parmesan cheese; grated
1 tb Snipped fresh chives
2 Egg whites
1 tb Old Bay Seasoning
1 ts Italian seasoning
2 tb Jalapeno chile pepper;
-chopped
1 ts Baking powder
2 tb Fresh parsley; chopped
1 ts Worcestershire sauce; or
-Maggi, Seasoning
1 c Dried bread crumbs
Preheat the oven to 400F.
Rinse the crabmeat under cold running water and drain, making sure to
remove any filament or shell.
Spray the vegetable oil cooking spray over the baking sheet 3 times to
coat.
In a large bowl, combine all remaining ingredients, except 1/2 cup bread
crumbs, and stir in the crabmeat. Using 1/4 cup for each crab cake, 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.
Serving Ideas : french fries, tartar sauce
NOTES : * Taste a little of the pepper before putting into the dish because
it may, or may not, be spicy. Jalapenos have been bred to be very slightly
spicy lately. The one I used was too mild. I had to add some chile
seasoning to make the crab cakes appropriately spicy. I felt like using
Maggi Seasoning instead of Worcestershire. I never use it and this was the
perfect use for it. I didn’t feel that the crabcakes tasted any differently
because of it.
Yields
4 servings