Healthy Crab Cakes for My Mom

Ingredients

• 1 lb lump crabmeat, picked over to remove shell fragments (preferably jumbo lump)
• 4 medium scallions, green part only, minced (about 1/4 cup)
• 1 tablespoon fresh parsley leaves, chopped
• 2 tablespoons panko
• 1 teaspoon Old Bay Seasoning (no substitutions!)
• 1/4 cup mayonnaise

Directions

1. 1

   Lightly oil baking pan or cookie sheet.

2. 2

   Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.

3. 3

   Divide crab mixture into four portions and carefully shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Place on lightly oiled baking pan or cookie sheet so that none of the crab cakes touch. To "set" cakes, cover with plastic wrap and chill at least 30 minutes, and up to 24 hours in advance to this point.

4. 4

   Preheat oven to 350 degrees Fahrenheit.

5. 5

   Bake crab cakes for 12-15 minutes. They will brown only slightly due to the lack of egg or oil. On the bright side, all ingredients are precooked before baking. If you won't settle for less than a golden brown look, brush some lightly beaten egg whites on the exposed crab cake surfaces before baking.

6. 6

   Serve hot with saltine crackers.

7. 7

   NOTE: Don't use jumbo lump backfin for the all the crab meat, as the lumps are too big for the cake to hold together. If trying to impress, use Jumbo Lump Backfin Crab for half the crab meat, and use regular backfin for the other half. .