Southern Baked Crab Cakes

PDF version

If using imitation crabmeat, increase the number of eggs from one to two.

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

20 min.

Ingredients

3 ounces Southern Baked for Pork

1 large egg - beaten

1 tbsp mayonnaise

1/2 tsp dry mustard

1 1/2 tsp worcestershire sauce

1 tbsp onion - finely chopped

1 tbsp green bell pepper - finely chopped

1 tbsp celery - finely chopped

1 pound crabmeat - drained

Directions:

In a medium bowl, whisk together egg, mayonnaise, Worcestershire and mustard. Stir in onion, bell pepper and celery. Add crabmeat and ¼ cup Southern Baked Pork coating mix. Stir until well blended; chill for approximately one hour. Preheat oven to 375°F. Pour the remaining Southern Baked Pork coating mix on a plate. Remove crab mixture from refrigerator. Shape into small round cakes, gently coating both sides with coating mix. Place on a lightly greased or foil-lined baking sheet. Bake 8 to 10 minutes on each side.

Nutrition Information* (click for full nutrition info)

*Nutrition analyses based on ESHA Research databases

Meal Suggestions:

Serve over penne pasta that has been tossed with olive oil, garlic, spinach and sun-dried tomatoes. Top with a spicy chipotle aioli: Blend together 1 cup mayonnaise, 1 Tbsp minced chipotle peppers in adobo sauce, 1 minced garlic clove, the juice of 1 lime and a pinch of salt. Put into a squirt bottle both for serving and storing leftover sauce.