Recipe courtesy of Bobby Deen
Total:
25 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 2 slices whole grain bread
  • 1/4 cup skim milk
  • 1 tablespoon light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Cajun seasoning
  • 1 egg, beaten
  • Zest and juice of 1 lemon, plus lemon wedges for serving 
  • 1 pound jumbo lump crab meat, picked free of shells
  • 1 tablespoon chopped fresh chives

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Place the bread in a small bowl and pour over the milk. Combine the mayonnaise, mustard, Cajun seasoning, egg and lemon zest and juice in a large bowl and whisk together. Add the milk-soaked bread and whisk together again. Fold in the crab and chives. 

Form the crab mixture into 12 equal cakes and place on a baking sheet. Bake for 8 to 10 minutes. Serve with lemon wedges.

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