Un-Fried Crabcakes - cooking recipe

Ingredients

1 lb. fresh crabmeat
light vegetable oil cooking spray
1 tsp. freshly grated Parmesan cheese
1 Tbsp. snipped fresh chives
1 large egg or 2 large egg whites, beaten
1 Tbsp. Old Bay seasoning
1 tsp. Italian seasoning
2 Tbsp. chopped jalapeno peppers
1 tsp. baking powder
2 Tbsp. chopped fresh parsley
1 tsp. Worcestershire sauce
1 c. unflavored dried bread crumbs

Preparation

Preheat oven to 400\u00b0.
Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat.
In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat.
Using 1/4 cup for each crabcake, form the mixture into 8 cakes.
Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray.
Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side until brown.
Fat per serving, 2.4 grams. Calories per serving, 252.