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Baked Crab Cake Recipe

This baked crab cake recipe is a healthier alternative to frying crab cakes in oil. It doesn't take away the flavor and is very easy to prepare. You can make them big to have as main meal or smaller for a delicious crab appetizer! It pares wonderfully with the avocado aioli sauce below...

Ingredients:

  • 1 Cup-Panko Bread Crumbs
  • 1/4 Cup-Lite Mayonnaise
  • 1/4 Cup-Skim Milk
  • 1-Egg White
  • 2 Teaspoons-Worcestershire Sauce
  • 1 Tablespoon-Hot Mustard
  • 1 Pound-Crab Meat-flaked
  • 1/4 Cup-Bottled Roasted Red Sweet Peppers-drained and chopped
  • 2 Cups-Fresh Baby Spinach Leaves
  • Cooking Spray
  • Avocado Aioli Sauce-below
Preheat oven to 350 degrees.
Spray muffin pan cups with the non-stick cooking spray.
Sprinkle the 1/2 the bread crumbs evenly into the bottoms and sides of the muffin cups and set aside.
Combine the rest of the bread crumbs, the mayo, milk, egg white, mustard, and Worcestershire sauce in medium sized mixing bowl. Blend well.
Gently stir in the crab meat and peppers.
Divide the mixture into the muffin cups evenly.
Bake at 350 degrees for 20-25 minutes. Make the avocado aioli sauce for this baked crab cake recipe while waiting...

Avocado Aioli Sauce

Ingredients:
  • 1 Medium-sized Avocado-halved-pitted-blended smooth
  • 1/4 Cup-Skim Milk
  • 1/4 Teaspoon-Lemon Peel-finely shredded
  • 1 Tablespoon-Lemon Juice
  • 1 Teaspoon-Garlic-minced
  • Salt-to taste
  • Pepper-to taste
Blend avocado in food processor or blender. Add the rest of ingredients, blend well till smooth. Use spatula to tranfer to small serving dishes. Enjoy this special baked crab cake recipe!

Check out our Best Crab Cakes Recipes.

See more about crab, here, at Crab-O-Licious.com.

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