| 1 1/2 | cups Progresso® panko crispy bread crumbs |
| 1 | cup mayonnaise or salad dressing |
| 2 | tablespoons chopped fresh parsley |
| 1 | tablespoon finely chopped chives |
| 1 | tablespoon lemon juice |
| 2 | teaspoons Dijon mustard |
| 1/8 | teaspoon freshly ground pepper |
| 2 | drops red pepper sauce |
| 2 | egg yolks |
| 3 | cans (6 to 6 1/2 oz each) lump crabmeat, well drained |
| 1 | cup Progresso® panko crispy bread crumbs |
| 2 | tablespoons butter, melted |
| 1 1/2 | teaspoons seafood seasoning (from 6-oz container) |
| 1. | Heat oven to 425°F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible. |
| 2. | Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter. |
| 3. | In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides. |
| 4. | Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm. |
|
| No fresh herbs? Use 2 teaspoons dried parsley for the 2 tablespoons fresh and 1 teaspoon dried chives for the tablespoon fresh chives. |
Nutrition Information:
190 ( 120); 13g ( 2 1/2g, 0g); 50mg; 250mg; 11g ( 0g, 0g); 6g 2%; 0%; 2%; 2% 1 ; 0 ; 0 ; 1/2 ; 2 1
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