Every Friday during Lent I make Crab Cakes - I often experiment with different Crab Cake recipes. I like to shake things up a little. Although I almost always make my Lemon Dill sauce to accompany my Crab Cakes.
These are so easy to make and I can make the salad and set the table while they are baking.
1/4 cup bread crumbs plus a few tablespoons for sprinkling on the top
1 teaspoon baking powder
1 teaspoon dried basil
1 teaspoon mustard powder
1/2 teaspoon black pepper
2 teaspoons Old bay Seafood Seasoning
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
2 eggs - lightly beaten
1 pound fresh lump crab
Preheat the oven to 375 degrees. Grease a baking sheet.
Combine all of the ingredients (except the extra tablespoons of breadcrumbs) in a large bowl and stir to combine.
Shape the Crab Cake mixture into 10 - 12 Crab Cakes. Place the Crab Cakes onto the prepared baking sheet and sprinkle the tops with the extra bread crumbs.
Bake for 15 minutes. Turn the Crab Cakes over with a spatula and bake for another 15 minutes.
They come out golden brown and are a little more figure friendly - since they are baked instead of fried.
Serve warm with your favorite sause and a salad. These would also make a great appetizer.