Preheat oven to 450 degrees
Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined. Add onion and celery, lightly mix again, and set aside.
Break cheese wedge into pieces and place in a small bowl. Add egg substiture, mayo, Dijonnaise, lemon juice, melted butter, Worchestershire sauce, and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture. If you like, add additional salt and black pepper to taste.
Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray. Take one-third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thickrepeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
Bake in the oven for 14-15 minutes, until the cake sare slightly firm and cooked through. Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 3|
|Calories from Fat: 177 (68%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 1.7mg||1 %|
|Sodium 226.7mg||8 %|
|Potassium 64.6mg||2 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 17.7g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 259
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