Crab cakes is one of my favorite appetizers to eat when I go out to eat. The problem is, I have yet to find the “right one”. Either they are too small or they are all breading and no crab. Well I had a taste for shrimp and grits last week, but I decided to try something a little different to appease my seafood craving and made these crab cakes. Boom! It was simple, delicious, and I felt even better that they were baked and not fried like most crab cakes you order in restaurants. This recipe made four entrée sized crab cakes, so it’s a perfect breakfast for two. 
Baked Crab Cakes
1 Large Egg, beaten
2Tbsp. Mayonnaise
Juice of half of a Lemon
8oz. Crab meat, picked
1/2c. Bread Crumbs
2tsp. Old Bay Seasoning
1 green onion, chopped fine
1/2 red bell pepper, diced small
1/2tsp. Garlic Powder
1tsp. Dry mustard
1. Preheat oven to 350.
2. Mix all ingredients together in a bowl until combined.
3. Portion into patties.
4. Bake on a lined baking sheet for 30 minutes until golden. Serve with grits and a bowl of fresh fruit. Enjoy!
M.W.A.H.,
Mandi
