Maryland Style Crab Cakes with GO Veggie! Lactose Free Mozzarella Shreds

Maryland Style Crab Cakes with GO Veggie! Lactose Free Mozzarella Shreds

Chef’s Note:  To add some spice, you may add up to ½ tsp. of cayenne pepper to the mix.

Servings: 8

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information

Ingredients

  • 1 can lump crabmeat
  • 2 cups Panko breadcrumbs
  • 2 ounces egg substitute
  • 1 teaspoon extra virgin olive oil
  • ½ onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon whole grain or Dijon mustard
  • 1 bunch scallions, white and light green parts only, thinly sliced
  • 1 lemon, zested
  • 1 tablespoon Old Bay seasoning mixture
  • 2 tablespoons mayonnaise
  • ½ cup GO Veggie! Lactose Free Mozzarella Shreds

Instructions

Preheat oven to 400 degrees.

In a sauté pan, heat olive oil over medium heat. Add the diced onion and garlic and cook until lightly colored. Remove and cool.

In a bowl, add together the remaining ingredients. Add the onion and garlic mixture.

Let the mixture sit for 15 minutes to soften. If the mixture is too dry still, add a touch more mayonnaise.

Form into patties. Place on a nonstick cookie sheet or sheet pan, and place in the oven. Cook for approximately 12 minutes, and then flip, using a spatula. Finish cooking for another 5 minutes. Serve warm.