Crab Cakes Recipe
Ingredients
| 2 slightly beaten egg whites | ||
| 1/3 cup fine dry bread crumbs | ||
| Green onion | 2 Tablespoon, finley chopped | |
| Dry mustard | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 2 6 1/2-ounce cans crabmeat, drained, flaked, and cartilage removed | ||
| 1/4 cup fine dry bread crumbs | ||
| Margarine | 2 Teaspoon, melted | |
Directions
In a small mixing bowl stir together the egg whites, 1/3 cup bread crumbs, green onion, dry mustard and Worcestershire sauce.
Stir in the crabmeat.
In a shallow dish toss the 1/4 cup bread crumbs with melted margarine.
Shape crabmeat mixture into eight 2-inch patties.
Coat each patty with the bread crumb mixture.
Place on an ungreased baking sheet.
Bake in a 450° oven for 12 to 15 minutes or till golden, turning once.
If desired, serve with lemon wedges.
Stir in the crabmeat.
In a shallow dish toss the 1/4 cup bread crumbs with melted margarine.
Shape crabmeat mixture into eight 2-inch patties.
Coat each patty with the bread crumb mixture.
Place on an ungreased baking sheet.
Bake in a 450° oven for 12 to 15 minutes or till golden, turning once.
If desired, serve with lemon wedges.
Chef
