Name: Un-Fried Crab Cakes
Ingredients: 1 lb Fresh lump crabmeat; Light vegetable oil cooking spray; 1 ts Parmesan cheese; grated; 1 tb Snipped fresh chives; 2 Egg whites; 1 tb Old Bay Seasoning; 1 ts Italian seasoning; 2 tb Jalapeno chile pepper; chopped; 1 ts Baking powder; 2 tb Fresh parsley; chopped; 1 ts Worcestershire sauce; or Maggi, Seasoning; 1 c Dried bread crumbs

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Eggs	French		4	servings

INGREDIENTS

1	lb	Fresh lump crabmeat
		Light vegetable oil cooking spray
1	ts	Parmesan cheese; grated
1	tb	Snipped fresh chives
2		Egg whites
1	tb	Old Bay Seasoning
1	ts	Italian seasoning
2	tb	Jalapeno chile pepper; chopped
1	ts	Baking powder
2	tb	Fresh parsley; chopped
1	ts	Worcestershire sauce; or Maggi, Seasoning
1	c	Dried bread crumbs

INSTRUCTIONS

Preheat the oven to 400°F.
Rinse the crabmeat under cold running water and drain, making sure to
remove any filament or shell.
Spray the vegetable oil cooking spray over the baking sheet 3 times to
coat.
In a large bowl, combine all remaining ingredients, except 1/2 cup bread
crumbs, and stir in the crabmeat. Using 1/4 cup for each crab cake, form
the mixture into 8 cakes. Roll each in the reserved bread crumbs and place
on the prepared baking sheet. Coat the crabcakes lightly with the cooking
spray.
Place the baking sheet on the bottom shelf of the oven and bake the
crabcakes for about 5 minutes per side, until brown.
Serving Ideas : french fries, tartar sauce
NOTES : * Taste a little of the pepper before putting into the dish because
it may, or may not, be spicy. Jalapenos have been bred to be very slightly
spicy lately. The one I used was too mild. I had to add some chile
seasoning to make the crab cakes appropriately spicy. I felt like using
Maggi Seasoning instead of Worcestershire. I never use it and this was the
perfect use for it. I didn't feel that the crabcakes tasted any differently
because of it.
Recipe by: In The Kitchen With Rosie by Rosie Daley
Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by
MM_Buster v2.0l.

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