Simple Cuisine Menu Baked Maryland Lump Crab Cakes :: So Tasty

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Baked Maryland Lump Crab Cakes

"Having lived by the Chesapeake Bay on Kent Island, MD almost my whole lifestyles, I turned into challenged to expand this real Maryland style crab cake about a year ago. Many humans declare to have the proper Maryland crab cake, however this one uses all lump meat with almost no filler added and tastes remarkable! Let me realize what you believe you studied!"

Ingredients :

1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/eight teaspoon black pepper
2 teaspoons seafood seasoning, inclusive of Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/four cup ldl cholesterol-free egg product
1 pound lump crab meat

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to 375 tiers F (190 degrees C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir collectively mayonnaise, butter, Worcestershire, and egg product till clean. Fold in crab meat, then fold in bread crumb aggregate until nicely mixed.
Shape aggregate into 12 crab cakes, approximately three/4 inch thick, and location onto organized baking sheet.
Bake in preheated oven for 15 mins, then flip the crab cakes over, and bake a further 10 to fifteen minutes, until nicely browned.

Notes :

To make a lighter model, pass over butter, use fats free mayonnaise, boom the bread crumbs to 5 tablespoons, and use egg whites rather than everyday egg product.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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