- 2 egg whites, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Dash hot sauce
- 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/2 cup finely chopped red bell pepper
- 1 scallion, including green top, finely chopped
- 1 pound lump crab, picked over for cartilage
- 1/4 cup dry bread crumbs
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup dry bread crumbs (optional)
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray or parchment paper.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, bread crumbs and salt and pepper to taste.
- Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Optional: toss crab cakes in additional bread crumbs before placing on baking sheet.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.