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crab meat onion butter flour milk salt pepper powdered mustard Worcestershire sauce sage cayenne pepper lemon juice egg parsley butter bread crumbs fresh crabmeat light vegetable oil cooking spray freshly grated Parmesan cheese chives egg Bay seasoning Italian seasoning jalapeno pepper baking powder parsley Worcestershire sauce unflavored dried bread crumbs
Viewed: 61 - Published at: 5 years agoIngredients
- 1 lb. crab meat
- 2 Tbsp. chopped onion
- 3 Tbsp. butter or margarine
- 2 Tbsp. flour
- 3/4 c. milk
- 1/2 tsp. salt
- dash of pepper
- 1/2 tsp. powdered mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. sage (optional)
- dash of cayenne pepper
- 1 Tbsp. lemon juice
- 1 egg, beaten
- 1 Tbsp. chopped parsley
- 1 Tbsp. butter or margarine, melted
- 1/4 c. dry bread crumbs
- 1 lb. fresh crabmeat (lump blue crab)
- light vegetable oil cooking spray
- 1 tsp. freshly grated Parmesan cheese
- 1 Tbsp. snipped fresh chives
- 1 large whole egg or 2 large egg whites, beaten
- 1 Tbsp. Old Bay seasoning
- 1 tsp. Italian seasoning
- 2 Tbsp. chopped jalapeno pepper (1 large pepper)
- 1 tsp. baking powder
- 2 Tbsp. chopped fresh parsley
- 1 tsp. Worcestershire sauce
- 1 c. unflavored dried bread crumbs
Method
- Preheat the oven to 400°.
- Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell.
- Spray the vegetable oil over the baking sheet 3 times to coat.
- In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat.
- Using 1/4 cup for each crabcake, form the mixture into 8 cakes.
- Roll each in the reserved bread crumbs and place on the prepared baking sheet.
- Coat the crabcakes lightly with the cooking spray.
- Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown.
