Oven Baked Crab Cakes

Get the full flavor of fresh lump crab meat without all the fat from fillers or frying with this oven baked recipe.

Oven Baked Crab Cakes

Makes 8 crab cakes

Ingredients

2 tablespoons chopped jalapeno pepper

1 teaspoon grated parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon baking powder

1 cup plain bread crumbs (divided in half)

3 eggs

1 pound fresh lump crab meat

2 tablespoons fresh chopped parsley

1 tablespoon fresh snipped chives

1 tablespoon old bay seasoning

1 teaspoon worcestershire sauce

Directions

Preheat oven to 400F. Rinse crab meat under cold running water and drain, making sure to remove any filament or shell. Coat baking sheet with cooking spray.

In large bowl, combine all ingredients, except 1/2 cup bread crumbs. Using 1/4 cup measuring cup for each crab cake, form mixture into 8 cakes. Roll each cake in reserved bread crumbs and place on prepared baking sheet. Coat crab cakes lightly with cooking spray. Place baking sheet on bottom shelf of oven and bake crab cakes for about 7 minutes per side until brown.

Original recipe from In the Kitchen with Rosie by Rosie Daley.