Does anyone have a good recipe for crab cakes that are backed, not fried and also have cheese?

Answer 1

Go to Foodnetwork.com they have thousands of recipes there

Answer 2

LOW-FAT CORN CRAB CAKES WITH CAYENNE CREAM

8 ounces cooked crabmeat
Egg white from 1 large egg
About 5 tablespoons fresh bread crumbs
(*) To make fresh bread crumbs, cut 1 to 2 slices bread into cubes; in food processor or blender, pulse processor (on-and-off) 10 to 20 seconds.
1/3 cup corn kernels
3 drops hot-pepper sauce
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1 tablespoon nonfat sour cream

1 teaspoon Worcestershire sauce Cayenne Cream:
1/4 cup plain nonfat yogurt
1/4 cup nonfat sour cream
1 1/2 tablespoons minced cornichons
1 tablespoon minced fresh parsley
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
2 teaspoons freshly squeezed lemon juice

Heat oven to 450 degrees F. In colander under cold running water, rinse crabmeat, picking out filaments and pieces of shell. Squeeze out excess water. In large bowl, combine crab-cake ingredients; mix well. Scoop out about 2 generous tablespoonsful; roll into ball. Flatten ball into cake. Repeat until 8 cakes are formed. On nonstick baking sheet, arrange crab cakes; cover and refrigerate 30 minutes. Meanwhile, in small bowl, blend ingredients for Cayenne Cream; cover and chill. Bake crab cakes until golden, about 20 minutes; using wide spatula, carefully flip and bake 10 minutes on other side. Serve 2 crab cakes with about 1/4 of Cayenne Cream on side. Makes 4 servings.

Per serving: 109 calories, 15 grams protein, 1 gram fat, 8 grams carbohydrate, 344 milligrams sodium, 57 milligrams cholesterol.

Answer 3

Here it is!