Crabs in the oven

Baked Maryland Lump Crab Cakes

Made: September 29, 2011

Ingredients
- 1/4 cup bread crumbs
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/8 teaspoon black pepper
- 2 teaspoons seafood seasoning (Old Bay)
- 1 tablespoon mayonnaise
- 2 tablespoons butter; melted
- 1 teaspoon Worcestershire sauce
- 3/4 cup cholesterol-free egg product
- 1 pound lump crab meat

Directions
- Preheat oven to 375 F
- Grease/Prep baking sheet
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper & seafood seasoning; set aside
- Stir together mayonnaise, butter, Worcestershire & egg product until smooth
- Fold in crab meat
- Fold in bread crumb mixture until well blended
- Shape mixture into 12 crab cakes (about 3/4 inch thick) & place on prepared baking sheet
- Bake for 15 minutes; turn the crab cakes over and bake for an additional 10 minutes; until nicely browned

It's definitely been awhile :)

I didn't want to fry the crab cakes as my Granny has horrible acid reflux and I didn't want to mess with the broiler option of the oven as I spent too much time picking all the crab meat (it was the never ending bag!) so I found a recipe to bake them. I think they turned out nicely :D A slight crunch on the outside, but completely moist on the inside.

I didn't use the exact measurements. I had about 3 cups of crab meat from the crabs I picked, so I used about a cup's worth of the bin. I used 2 tablespoons of mayo and 2 teaspoons of Worcestershire sauce and an extra teaspoon of old bay. Instead of mustard powder, I used a squirt of Dijon mustard in the mayo mixture instead & I used 1 egg (white & yolk). :) Enjoy!

(Recipe from: allrecipes)