Chuck's Crab Bombs
| Prep Time: 10 min | Serves: 2 |
| Cooking Time: 25 min | Yield: 2 9oz Crab Bombs |
Jumbo Lump Crab Cake Recipe
Ingredients
- 16 oz Jumbo Lump Crabmeat
- 2 tbsp Light Mayonnaise
- 2 tsp Dijon Mustard
- 1 tbsp Worchestershire Sauce
- 1/2 cup Egg Beaters Original
- 2 tsp Margarine
- 1/4 tsp Canola Oil No-stick Cooking Spray
- 1 tsp Old Bay Seasoning
- 1/4 tsp Spices, Cayenne Pepper
- 1 tbsp Parsley, Dried
- 1/4 tsp Cilantro
- 1/4 cup Panko Crumbs
Directions
Preheat oven to 400
In a mixing bowl combine Mayo, Egg Beater , Worcestershire, and mustard. mix with a whisk until smooth. Add in dried spices and panko and stir in the mixture. Drain the Crab meat but don't crumble the crab meat. Add the rinsed crab meat to the mixture and mix in gently with hands.
Using two small crock like bowls that can go in the oven spray the inside of the crock with Pam and add a teaspoon of margarine to the bottom ( a small dollop).
Form the Crab mixture into a snow ball and set in the crock. Dust the top with paprika and bake in the oven uncovered for 20-25 minutes or until top is lightly browned.
Serve in the crock or you can run a knife along the side and gently turn over on a plate.