For those of you that follow my social media accounts, you will have seen that we did an event last night at Lululemon Greenwich with Countdown Fitness and the Fairfield County Mom’s blog. Countdown did a 30min workout with about 10 women and I made them some yummy/healthy snacks for a post workout treat.
It was a really great event, and I think the women really enjoyed breaking a sweat! I also think the workout made them enjoy the snacks even more – guilt free! This recipe is a great one, and perfect for parties. You can also make larger sized crab cakes versus mini ones and make this a delicious family meal at home. These have basically no filler in them, they are all crab and all delicious!
I made a second treat for the ladies last night, but I will leave you in suspense until tomorrow on that one!
What you need:
- 2 tbsp extra-virgin olive oil
- 2 scallions, thinly sliced
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tbsp milk
- 1 tsp Worcestershire sauce
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp Old Bay Seasoning
- Dash of hot sauce
- 1 lb lump crab or crab claw meat, picked over
- salt and pepper to taste
- Olive-oil cooking spray
Pre-heat your oven to 375F.
In a small skillet quickly cook up your scallions over medium heat with about a tsp of olive oil for 2 min or so just to remove the raw flavor from them.
Remove them from the heat and let them cool.
In a large bowl mix together 1/2 cup of panko, egg, milk, worcestershire, dijon, lemon juice, old bay, scallions and hot sauce. Use a whisk to beat the egg mixture until well blended.
Drain your crab meat of any excess fluid and add the crab to this mixture. Using a spoon or your hands mix together these ingredients.
Using your hands form the mixture into crab cakes. These mini crab cakes were about 1.25 inches, but its up to you how large you do them.
Line them on a sheet pan and place them in the refrigerator to set for at least 30min.
Remove from the refrigerator and using the other 1/2 cup of panko bread crumbs, lightly coat the outside of the crab cakes.
Make sure your sheet pan is oiled before placing them back on the pan. Then use the cooking spray to spray the top of the crab cakes.
Cook the crab cakes in the oven for 10-15min until browned. You can flip them half way through to brown both sides.
These are full of flavor and so easy to make, and baking them instead of frying them is an awesome way to save on unnecessary calories!