These are delicious, quick and easy crab cakes baked in the oven. Using a large ice cream scoop this makes 6 large crab cakes.
- 1 lb. crabmeat
- 1 large roasted red pepper, seeded and diced
- 1/2 large red onion, diced
- 1/4 cup sliced scallions, green only
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire
- 1 egg, beaten
- 1/4 cup seasoned bread crumbs
- 1/4 cup mayonnaise
- Canola oil for pan
- 2 tablespoons melted butter
- Lemon slices for serving
- Tartar sauce for serving
Mix all ingredients, except crab, canola oil and melted butter in a large bowl. Add the crab, mixing in very gently. Cover bowl and refrigerate for 1 hour.
After one hour preheat oven to 425. Place 1/4 sheet pan in oven to heat as well. When oven reaches temperature add enough canola oil to cover bottom of pan and place back in oven to heat.
Using a large ice cream scoop place 6 large scoops of the crab mixture onto the hot oiled pan. Do not press cakes down. Brush all over with melted butter.
Bake at 425 for approximately 20 minutes. Tops and sides should be light brown and toasty looking.
Remove cakes from pan and serve with lemon slices and tartar sauce.
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