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.
Southern Baked Crab Cakes
If using imitation crabmeat, increase the number of eggs from one to two.
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.