Crab Cakes

1		egg
2  teaspoons		Dijon mustard
1  teaspoon		Worcestershire sauce
1  tablespoon		fresh lemon juice
1  dash		hot sauce
1/2  teaspoon		Old Bay
1/2  cup		chopped red bell pepper
1  cup		scallion, finely chopped
1  lb.		lump crab meat
3/4  cup		dry bread crumbs
1/4  teaspoon		salt
1  teaspoon		ground black pepper

Tip: For nutritional information on all the ingredients in Crab Cakes just click on each ingredient name. Then adjust the serving size for any Crab Cakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. 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 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.