Table of Contents
Preheat oven to 375F. Spray your mini muffin pan with non-stick pray. Mix all of the ingredients for the crab cakes in a bowl being careful not to overwork the mixture. You want the crabmeat in chunks.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
THIRD: When the crab cakes are finished baking, remove the muffin pan from the oven. Let them cool for a minute or so before continuing. FOURTH: Run a knife around the edges of the crab cakes to loosen them from the muffin pan.
Preheat oven to 375 degrees F (190 degrees C). Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
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