New Orleans Crab Cakes

To make these New Orleans Crab Cakes you will need:

½ - 1 lb fresh Lump white crabmeat
2 tablespoons of butter or margarine
2 tablespoons of chopped onions
2 tablespoons of chopped parsley
1 cup fine, dry bread crumbs
1 tablespoon of Zataran's creole mustard
2 eggs (for egg wash)
2 ½ tablespoons of mayo
1/3 cup of chopped celery
2 tablespoons of olive oil
Dash of Salt and Pepper
Dash of Basil and Thyme

To prepare these New Orleans Crab Cakes:

(1) Preheat the oven to 375 degrees.

(2) In a skillet, melt the margarine over medium heat.

(3) Add in oil, onions, celery, and parsley to saute for about 3 minutes. Keep stirring.

(4) Put these into a large mixing bowl with basil, thyme, salt, and pepper.

(5) Then add the crabmeat, ½ the bread crumbs, mayo, the mustard, salt, and pepper. Do not add the eggs. Mix well.

(6) In a small bowl, crack open the eggs to brush on the crabmeat cakes.

(7) Grease or spray the baking pan with nonstick vegetable spray such as PAM.

(8) Shape the crabmeat mixture into crab cakes about 1/2-inch thick, covering them in more bread crumbs, flour, & brushing egg over the tops of each one.

(9) Place the crab cakes in the pan and bake for 15 minutes.

(10) Remove the pan from the oven and flip the crab cakes. Brush egg over the tops.

(11) Bake for another 15 minutes or until the crab cakes are golden brown.

Allow the cakes to cool so they don't burn anyone's mouth. The delicious New Orleans Crab Cakes are not only very tastey, but since they are baked and not fried, they are better for you!