Tuesday, June 21, 2011
Baked crab cakes
These crab cakes get rave reviews anytime anyone tasted them. They're packed with flavors and much healthier than the regular fried ones. Eat them as it is as an appetizer or add some salad and you've a great lunch!
Ingredients for 16 crab cakes:-
1 lb of crab meat lumps
2 stalks of green onions, chopped
1 cup diced celery
1/2 cup of diced carrots
4 ounces of mayonaise
1 tbsp of ranch dressing
1 tbsp of panko bread crumbs (+ 1 1/2 cups more to coat the crab cakes)
1 tsp of salt
1/2 tsp of black pepper
1. In a medium mixing bowl, add all ingredients (except for the 1 1/2 cups of panko bread crumbs) and mix well. Line a large baking sheet with aluminum foil and spray foil with cooking spray. Pour the 1 1/2 cup panko bread crumbs onto a plate.
2. Place a tablespoon of the crab cake mix in your hands and squeeze out the excess liquid. Slap the moist crab cake mix in your palms a few times while shaping it into a 2 x 1/2 inches disc. Once shaped, roll the crab cake in the bread crumbs and set aside on the lined baking sheet. Cover the coated crab cakes with paper towel while working on the rest of the crab cake mix. Let the crab cakes sit at room temperature for 1 hour or up to overnight in the fridge before baking.
3. Preheat oven to 425 degrees Fahrenheit. If the crab cakes had been refrigerated, let them return to room temperature before baking. Using the same baking sheet, bake these crab cakes for 12 to 15 minutes or until the bottoms are lightly browned. The top will still be light colored. Once done, take out the crab cakes from the oven and flip each one of them bottoms up before placing them on your serving platter. Serve with sweet chili sauce or ranch dressing on the side.