Appetizer: Very Crabby Crab Cakes

10 reduced-fat Ritz crackers (1/3 cub crumbs)

2 large eggs

1/4 c. reduced fat mayonnaise

1 T. Worcestershire sauce

1 tsp. Old Bay seasoning

2 (6-oz.) cans "fancy white" or claw crab meat

cooking oil spray

lemon, cut into wedges

Preheat oven to 400.  Place crackers in zip-lock plastic bag.  Crush crackers into fine crumbs by using a rolling pin or large glass.  Break eggs into medium-sized mixing bowl, and beat them until foamy.  Add mayonnaise, Worcestershire sauce, Old Bay seasoning and cracker crumbs.  Stir to mix well.  Drain juice from crab meat, and flake with fingers, removing any pieces of shell you might find.  Add crab to bowl, and stir to mix well.  The mixture will be very moist.  Spray baking sheet with cooking spray.  Drop crab mixture by heaping tablespoon onto baking sheet.  Use back of spoon to press mixture to flatten slightly.  You should have 16 cakes.  Bake crab cakes until they begin to brown, about 10 minutes.  To serve, divide the crab cakes among 4 plates.  Place a tablespoon-size dollop of tartar sauce and a lemon wedge on the side of each serving.

Jan Swartzentruber

From the Kitchens of CMC

Columbus Mennonite Church

2004