2 large eggs or egg substitute
1 tablespoon mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
8 ounces lump crab
1 package (8 ounces) imitation crab meat or another 8 ounces lump crab
1/2 cup bread crumbs
1 package Spicy Peppercorn Ranch Dip Mix
Preheat oven to 350°. In a large mixing bowl, beat eggs then add next four ingredients. Add in crab meat. In a separate bowl, blend bread crumbs and Spicy Peppercorn Ranch Dip Mix. Add dry ingredients to crab meat mix and stir well. Shape mix into cakes about 3/4 inch thick and 2 to 3 inches in diameter. Place onto greased baking sheet and bake 10 to 15 minutes on each side.
Makes 8 to 10 cakes.
Nutrition Facts:
As prepared, each serving contains 210 calories, 8 g of fat, 155 mg of cholesterol, 660 mg of sodium, 10 g of carbohydrates and 21 g of protein.
Ease of Preparation: Moderate
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Chef Suggests:
Serve as a meal over fresh leaf lettuce or turn into a sandwich. As an appetizer, give a choice of tartar, cocktail sauce or a fruit salsa. Squeeze extra lime juice on crab cakes once baked.