Baked Crab Cakes

1. 1

   Sort through crab and discard any bits of shell. Press out moisture with paper towels.

2. 2

   In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.

3. 3

   Add crab and 1/4 cup panko; stir gently just to mix.

4. 4

   Put in fridge for 1/2 an hour or more if time permits.

5. 5

   Put remaining panko in a shallow bowl.

6. 6

   Shape crab mixture into about 6 cakes about a 1/2 inch thick.

7. 7

   Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.

8. 8

   Bake in a 475u00b0F regular or convection oven until golden brown, 15 to 18 minutes.

9. 9

   With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.