Quarterback Crab Cakes
“tailgating never tasted soooo good!”
3/4 Cup Italian bread crumbs
1 large egg (may use Egg Beaters)
5 TAB. light mayonnaise
2 scallions (white bulbs & light green stems minced)
1 TAB. chopped fresh parsley
3/4 teaspoon dry mustard
2 TAB. (or more) Sports Sauce
1/2 teaspoon salt
freshly ground black pepper to taste
1 pound lump crabmeat, picked over
In a medium-size bowl, mix together the first 9 ingredients. Add the crabmeat and mix
gently. If the mixture is too dry and wonʼt hold together, add a little more mayo.
Shape into patties – small for hors dʼoeuvres – can be served with a dipping sauce, or
shape into bun size patties.
Line a pan with aluminum foil and spray with olive oil, then place Crab Cakes on foil.
Bake in 350 degree oven for about 15 minutes, longer if bun size.