Total Calories: 758
Yield: 24 mini crab cakes or 12 large crab cakes
In a medium bowl, mix crabmeat, onion, bell pepper, 1 cup bread crumbs, mayonnaise, cream cheese, mustard, egg, cayenne, paprika, salt, and parsley. Refrigerate for 1 hour. Place remaining bread crumbs in a shallow bowl. Using a tablespoon, form a crab cake about 1 inch in diameter. Coat both sides with bread crumbs and place on baking sheet which has been sprayed with vegetable or olive oil spray. Continue until all crabmeat mixture is used. This can be done a day ahead, covered with plastic wrap, then refrigerated until ready to use.
Bake at 375° for 10–12 minutes or until golden brown. Serve warm with a dollop of Chipotle Mayonnaise on top.
Place all ingredients in blender or processor and blend until smooth. This can be made a day ahead. Makes about 1 cup.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.