Baked Crab Cakes

Just a little back story-- A few months ago we started doing a weekly planner of our meals. I am lucky enough to have Mondays and Fridays off of work so we always have "cooking for two" type of meals on Mondays & Fridays and on Tuesdays, Wednesdays, and Thursdays, we always have slow cooker meals. So you'll see a trend as you read through posts. 

Tonight's meal is Baked Crab Cakes, first time I made them and they were just as good as pan fried!

Adapted from the recipe from tasteofhome.com

Baked Crab Cakes

Ingredients: 


8 oz of cooked crab meat
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1/4 cup of chopped green onion
1 egg, lightly beaten
1 tablespoon butter, melted
1 teaspoon minced fresh parsley
1 teaspoon mayonnaise
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper


Directions: 


In a large bowl, combine all ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes.

Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown.  I have a convectional oven so they were done in about 15 minutes. 

These turned out fantastic! They are just as good as restaurant  pan fried crab cake and they were easier and healthier!  The recipe yielded 4 crab cakes which was perfect for the two of us. Two crab cakes are 228 calories. 

Next time I'll be making some remoulade sauce to serve on the side, just for a little extra flavor!

Here's a yummy sounding remoulade recipe:
http://www.food.com/recipe/randys-easy-remoulade-sauce-153253