Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine
bread crumbs, baking powder, parsley, mustard powder, pepper, and
seafood seasoning; set aside. Stir together mayonnaise, butter,
Worcestershire, and egg product until smooth. Fold in crab meat, then
fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake
in preheated oven for 15 minutes, then turn the crab cakes over, and
bake an additional 10 to 15 minutes, until nicely browned.
Footnotes:
To make a lighter version, omit butter, use fat free mayonnaise,
increase the bread crumbs to 5 tablespoons, and use egg whites instead
of regular egg product.
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