MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Un-Fried Crabcakes
Categories: Crab, Seafood
Yield: 4 Servings

1 lb Fresh crab meat
- (lump blue crab)
Light vegetable oil cooking
- spray
1 ts Parmesan cheese;
- freshly grated
1 tb Fresh chives; snipped
1 lg Whole egg -OR-
2 lg Egg whites; beaten
1 tb Old Bay seasoning
1 ts Italian seasoning
2 tb Jalapeno (1 lg); chopped
1 ts Baking powder
2 tb Fresh parsley; chopped
1 ts Worcestershire sauce
1 c Unflavored dry bread crumbs

Preheat the oven to 400?F.

Rinse the crab meat under cold running water and drain, making sure to
remove any filament or shell.

Spray the vegetable oil over the baking sheet 3 times to coat.

In a large bowl, combine all remaining ingredients, except 1/2 cup of
the bread crumbs, and stir in the crab meat. Using 1/4 cup for each
crab cake, form the mixture into 8 cakes. Roll each in the reserved
bread crumbs and place on the prepared baking sheet. Coat the crab
cakes lightly with the cooking spray.

Place the baking sheet on the bottom shelf of the oven and bake the
crab cakes for about 5 minutes per side, until brown.

Per serving: 252 Calories, 2.4 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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