Baked Crab Cakes

Simple and delicate, these crab cakes can be assembled and refrigerated hours before baking. A good quality canned white-lump crabmeat works if fresh crab is not available.

Ingredients

• 1 lb crab meat
• 1 Tbsp mustard
• 1/4 cup Panko breadcrumbs
• 4 thinly sliced green onions
• 1 tsp Old Bay seasoning
• 2 eggs
• 1/4 cup flour
• 1/2 tsp black pepper

1. Drain crabmeat and put in a large mixing bowl.
2. Add in all ingredients and with a spoon, fold and mix lightly until blended together.
3. Shape cakes by packing a 1/4 cup measuring cup, turn and invert into your hand to shape individual patty. Makes 8 to 10 patties.
4. Place on large plate, cover with plastic wrap and refrigerate for at least one hour for firmer cakes.

Preheat oven to 375 degrees.

Bake cakes on baking sheet sprayed with non-stick cooking spray for about 20 minutes, flipping halfway through. Should be golden brown.

Can serve with remoulade sauce, or maybe a yogurt dill sauce

tips: I used my Breville Smart Oven.