Crab Cakes With Lemon-Parsley Slaw

1. 1

   Preheat oven to 450u00b0.

2. 2

   Place a jelly-roll pan in oven 10 minutes to heat.

3. 3

   Drain and flake crabmeat, removing any bits of shell.

4. 4

   Combine 1/4 cup breadcrumbs, mayonnaise, and next 4 ingredients; gently add crabmeat to mixture using hands to toss. Shape into 12 small patties. Dredge patties in remaining 1/4 cup breadcrumbs.

5. 5

   Coat crab cakes well with cooking spray. Remove hot pan from oven; coat pan with cooking spray. Place crab cakes on hot pan in a single layer. Bake at 450u00b0 for 10 minutes; turn cakes over and bake 10 more minutes or until lightly browned. Serve with lemon wedges and Lemon-Parsley Slaw.

* Per serving · 4 servings · Values may vary.

No additional tips available.