Serves: 6 to 8
Ingredients:
1 egg
1/4 cup mayo
Juice of 1/2 lemon
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh thyme leaves
1/2 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1 pound jumbo lump crab meat
1/4 cup panko breadcrumbs
Directions:
1. In a non-reactive bowl, whisk together egg, mayo, lemon juice, Worcestershire, thyme, Old Bay, and mustard. In a separate bowl, gently pick through crab to remove any shells, being careful not to shred the crab. Pour whisked mixture over crab and gently toss crab with your hands, allowing it to fall between your fingers. Sprinkle in panko and gently toss again. Cover the bowl and refrigerate for 30 minutes to allow panko to soak up any liquid.
2. Scoop crab mixture into a small mold ring and spread evenly to form a cake. Gently press out any excess liquid and place in a pan that has been lined with plastic wrap. Repeat with remaining mixture and refrigerate until ready to cook.
3. Preheat the oven to 500 degrees. Spray a pie tin with nonstick cooking spray and place crab cakes in the tin. Bake for 8 to 10 minutes, until hot all the way through. Remove cakes from the pie tin using a fish spatula to plate.
Nutrition score per serving: 215 calories, 8g fat, 8g carbs, 25g protein
Recipe provided by executive chef Taylor Boudreaux of Napa Valley Grille
