Best Crab Cakes

These crab cakes combine mayonnaise, lemon, mustard Worcestershire sauce, and panko or Japanese-style bread crumbs. These cakes are baked, not fried.

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Ingredients:

• 1 Egg
• 4 Tbsp Mayonnaise
• 1/2 lemon, juiced
• 1 1/2 tsp. mustard
• 1/2 tsp Worcestershire
• 1 Tbsp Italian Seasoning
• 1/2 cup Panko bread crumbs
• 1/2 cup sliced green onions
• 2 Tbsp toasted sesame seeds
• 1 lb Crabmeat

Method

1. Preheat oven to 475 degree. 2. Combine all ingredients, except the crabmeat, and mix well. 3. Gently fold in the crabmeat. 4. Lightly spray baking pan and divide crabmeat into 8-12 mounds, depending on desired size of crab cakes; flatten slightly. 5. Bake for 15 min and serve with tartar sauce.

Notes: The crab cakes can also be served over mixed greens for a refreshing summer salad!

Number of servings: 6

Submitted By: Suo
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