Broiled Crab Cakes

Broiled Crab Cakes

Broiled Crab Cakes

45 minutes

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Details
  • Serving Size:   3
  • Weight Watchers:   8 Points
Cuisine
  • lunch
  • antipasti
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • dinner
  • hor d'oeuvre
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Ingredients
  • 1 pound fresh (not canned) crabmeat
  • 10 saltine crackers, crushed
  • 2 tablespoons minced fresh Italian parsley
  • 2 tablespoons finely minced peppedew or pimiento peppers
  • 4 tablespoons mayonnaise
  • 1/4 teaspoon Old Bay seasoning
  • 2 teaspoons very soft butter
Instructions

Place all of the ingredients, except the butter, in a large bowl. With a fork, very gently toss the ingredients together until just blended being careful to avoid breaking up the crabmeat too much.

Gently form into 6 slightly rounded cakes and place on a non-stick baking sheet (non-stick aluminum foil works great here). This can be done up to a day in advance and refrigerated, covered, until ready to cook.

Preheat broiler on its lowest setting. Gently spread softened butter on each cake and broil until golden brown and hot throughout.

Let sit for 5-10 minutes minutes before carefully removing the cakes from the baking sheet with a spatula

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