Thursday, July 16, 2009

Crab Cakes

2 cans crab meat, drained
1 beaten egg or 1/4 c. egg beaters
1/2 c. cracker crumbs or dry bread crumbs
1 tbl Dijon mustard
1 tbl Worcestershire sauce
2 tbl light mayonnaise (see note below)
1/2 tsp onion powder
1/2 tsp Old Bay seasoning
1/2 tsp dry mustard

Combine ingredients well and form into 6 cakes. Refrigerate 30 min.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the crab cakes and cook 4-5 min. per side, until golden brown.

6 servings

Note: instead of regular mayonnaise, try Baconnaise! ( - available in regular and light versions

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