Ingredients
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¼ cup bread crumbs
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2 teaspoons seafood seasoning, such as Old Bay™
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1 teaspoon baking powder
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1 teaspoon dried parsley
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1 teaspoon mustard powder
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⅛ teaspoon black pepper
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¾ cup cholesterol-free egg product
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2 tablespoons butter, melted
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1 tablespoon mayonnaise
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1 teaspoon Worcestershire sauce
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1 pound lump crab meat
Directions
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Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
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Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.
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Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth.
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Fold in crab meat, then fold in bread crumb mixture until well-blended.
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Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.
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Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.
Recipe Tip
To make a lighter version, omit the butter, use fat-free mayonnaise, increase the bread crumbs to 5 tablespoons, and use egg whites instead of regular egg product.
Nutrition Facts (per serving)
| 92 | Calories |
| 4g | Fat |
| 3g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 92 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 8% |
| Cholesterol 34mg | 11% |
| Sodium 344mg | 15% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 11g | 22% |
| Vitamin C 2mg | 2% |
| Calcium 60mg | 5% |
| Iron 1mg | 4% |
| Potassium 220mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
