I love cooking, and watching people eat!! this makes me smile
2 tsp FRENCH'S® Bold n' Spicy Brown Mustard
2 tsp FRENCH'S® Worcestershire Sauce Products
1/2 cup apple - finely chopped
1 cup onion - finely chopped
1 egg - beaten
1.5 cup Bread Crumbs - Italian style
1 lb crab, picked over for cartilage
1/2 cup red bell pepper chopped
1 tbsp water
1/4 tsp salt
1/4 tsp pepper
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, and sparkling water w/lime. Stir in the bell pepper and onions. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
Divide the crab mixture into 8 -10 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.
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.
Great Side dish, compliments the flavors and uses as a cream sauce Potato Salad Side – Top with French’s Fried Onion’s • 6 Cooked, Cubed and Peeled Red Potatoes • 2 Cooked, Diced and Peeled Carrots • 1/2 teaspoon adobo complete seasoning • 1/2 cup finely chopped onion • 1/2 cup apple finely chopped • 1/4 teaspoon salt • Freshly ground black pepper • 4 Tablespoons of mayonnaise • 1 Tablespoon of French’s Honey Dijon mustard • 2 Tablespoons of olive oil Combine all ingredients in large bowl, refrigerate until crab patties are cooked, serve together for perfection.