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Monday, April 19, 2010

Baked Crab Cakes

Crabcakes are a real treat our house. So, when I found crab on sale a few weeks ago, I was excited at the prospect of whipping these up! I know a sign of a quality crabcake is if it doesn't have any filler. Well, these have some filler, but I still think they're especially delicious. I'm willing to bet you won't be disappointed.

What you need
Nonstick cooking oil spray
1 tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 small green or red bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves
1/2 cup mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
1 tbsp. Old Bay Seasoning
1 large egg or 2 large whites, beaten
1 pound crabmeat, picked over for cartilage
1 cup dried breadcrumbs

Preheat oven to 375 degrees. Lightly spray a baking sheet with cooking oil spray.

Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, celery, bell pepper, jalapeno, and garlic and cook, stirring often until tender, about 10 minutes. Remove from the heat and cool completely.

Mix the mayonnaise, parsley, mustard, seasoning, and egg to combine. Add the crabmeat and 1/4 cup of the breadcrumbs and mix lightly until just combined. Form the mixture into 8 cakes. Place the remaining breadcrumbs in a shallow dish and dredge the cakes in them. (Prepare for sticky hands!) Arrange the cakes on the baking sheet and spray with cooking oil spray.

Bake 10 minutes. Carefully the turn the cakes and spray again with oil. Bake until the cakes are crisp, about 10 minutes more.

From "Back to the Table: The Reunion of Family and Food."

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