Baked Crab Cakes
|Celery stalks||3 , minced|
|Shallots||2 Large, minced|
|Cooked lump crabmeat||1 Pound, picked over (Fresh Or Thawed Frozen)|
|Fat free mayonnaise||3⁄4 Cup (12 tbs)|
|Dried whole wheat bread crumbs||1 3⁄4 Cup (28 tbs)|
|Minced dill/1 tablespoon dried dill||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Hot pepper sauce||To Taste|
1 Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
2 Spray a large nonstick skillet with nonstick spray and set over low heat. Add the celery and shallots; cook, stirring frequently, until golden and very soft, about 8 minutes. Transfer to a large bowl and let cool 10 minutes. Stir in the crab, mayonnaise, 1/4 cup of the crumbs, the dill, mustard, salt, ground pepper, and pepper sauce; mix well. Shape the mixture by 1/3 cupfuls into 12 patties.
3 Spread the remaining 1 1/2 cups crumbs on a large plate. Coat the patties evenly in the crumbs and transfer to the baking sheet. Lightly spray the cakes with nonstick spray. Bake until lightly browned and cooked through, about 12 minutes.