Baked Mini Crab Cakes

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I love to entertain. I was always the one to throw parties in college, was the first one to volunteer to host cookie parties during the holidays, and still love having my friends over for "girls night" every Thursday. My mom is the same way, so I think it's just in my blood. When Chris and I were looking for a house, we had the choice of either having a bigger house further away, or a moderate sized house closer to our friends and family. We (hands-down) chose to buy a house that was closer by, because if I wasn't able to entertain often I think I would go crazy!

My friends came over for dinner and drinks one night, and I decided last minute that I would make dinner for everyone. I made these crab cakes before everyone arrived, and since I didn't want to have to stand over the stove for a long period of time to fry them I decided to bake these instead. About 20 minutes before we were ready to eat, I put these in the oven to cook and they were ready before we knew it with minimal hassle.  I served these with a side of cole slaw and tomato, mozzarella, and avocado salad. Enjoy!

Printable Recipe

Ingredients

• 1 lb. lump crab meat
• 8 reduced-fat Ritz whole wheat crackers, crushed
• 1 egg
• 1 tbsp. Dijon mustard
• 1 tbsp. light mayonnaise
• 1 tsp. Old Bay seasoning
• Salt and pepper, to taste

In a large bowl, mix all ingredients. Form the crab cakes into round patties (about 2 tbsp. each). Put in refrigerator for at least 30 minutes.

Preheat oven to 400 degrees F.

Spray a baking sheet with cooking spray. Remove the crab cakes from the refrigerator and place on greased baking sheet. Cook for 8-10 minutes, then flip and cook the second side for 8-10 minutes more. Serve immediately.

Source: SK Original