Crab Cakes

[Roxy]

Crab Cakes:

 

 

Nonstick Cooking Spray

1 egg, lightly beaten

2 tsp. Dijon Mustard

1 tsp. Worcestershire Sauce

1 T. fresh lemon juice

Dash Hot Sauce

1/2 tsp. Old Bay Seasoning

1/2 cup finely chopped red bell pepper

1 scallion, including green top, finely chopped

1 lb. lump crabmeat, picked over for cartilage

3/3 cup dry bread crumbs

1/4 tsp. salt

Freshly Ground Black Pepper

 

Preheat the oven to 400 degrees.

 

Coat a baking sheet with nonstick cooking spray.

 

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-in. high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.