BAKED CRAB CAKES

Baked Crab Cakes image

Great to have these appetizer size cakes on hand, they thaw quickly and bake in a few minutes for that unexpected company or your own snack.

Provided by Gail Charbonneau @charbsbeach

Number Of Ingredients 13

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Ingredients

2 tablespoon(s) olive oil, extra virgin
1 cup(s) yellow onions, finely chopped
1/2 cup(s) green pepper, finely chopped
1/2 cup(s) celery, finely chopped
1/2 teaspoon(s) seafood seasoning, i use essence or old bay
1 teaspoon(s) salt
1/2 teaspoon(s) freshly groudn pepper
2 tablespoon(s) parsley, ffinely chopped
2 tablespoon(s) green onion, finely chopped
1 pound(s) lump crab meat, picked clean
4 tablespoon(s) mayonaise
1/2 cup(s) seasoned bread crumbs
- lemon slices or your favoriteseafood sauce

Steps:

Heat oil in a medium skillet over medium high heat. Add onions, bell pepper, celery, seafood seasoning, salt and pepper. Cook stirring occasionally until vegetables are tender, about 5 minutes. Add parsley and green onions, cook until wilted, about 1 minute. Remove from heat, cool slightly.
Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
Shape into cakes, should make about 12. You can make them smaller for appetizers. At this point I refrigerate them for a little while to firm up, or you can freeze them and thaw and bake them later.
Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
Serve with lemon slices or your favorite seafood sauce.

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