Crab Cakes

These crab cakes have more of the north east flavor but with a little bite. They are baked instead of fried.  I think this is my favorite crab cake recipe - and so easy.

1 large egg
1/3 C low fat mayonnaise
1 t dry mustard
1/2 t Dijon mustard
Liberal dash Crystal hot sauce
1/2 t prepared horseradish
Liberal dash Worcestershire sauce
1/2 t Old Bay Seasoning
1/2 C fine-crushed saltine crackers
1/4 C finely dice green pepper
12 ounces fresh crab meat

Beat egg in a medium bowl.  Add mayonnaise, mustards, hot pepper sauce, horseradish, egg, Worcestershire sauce and Old Bay.  Mix well. Stir in saltines and green pepper. Gently fold in crab meat, trying not to break up lumps.  Refrigerate at least 1 hour before shaping.

When ready to bake, preheat oven to 400 degrees. Divide crab mixture into 8 portions and shape into
patties. I use a 2 1/2 inch biscuit cutter to shape them.  Place on a lightly oiled pan. Bake 20 to 30 minutes,  or until lightly browned and firm to touch. Serve with a teaspoon-sized dollop of mustard sauce.

Mustard Sauce
1/4 C mayonnaise
1 t Dijon mustard
1/2 t prepared horseradish
Dash Crystal hot sauce

Whisk all ingredients together and refrigerate until ready to serve.

My unofficial calorie tally is 105 calories each (including sauce).