1/4 c. mayonnaise
2 Tbsp. horseradish, drained
1 lb. lump crabmeat, picked over for shells
1 egg, slightly beaten
1 1/2 c. H-E-B Panko Bread Crumbs
3 scallions, including green tops, chopped
1 tsp. Colorado Spice Seasoning: tomato basil and chipotle flavor
Preheat oven to 375°F. Prepare baking sheet with non-stick spray. Set aside.
In a small bowl, combine all ingredients. Shape into 8 patties about 3/4-inch thick; place on prepared baking sheet.
Bake 15 minutes; turn crab cakes over and bake an additional 10 minutes until nicely browned.
Calories: 300, Total Fat: 14g, Saturated Fat: 2.5g, Sodium: 590mg, Carbohydrates: 15g, Dietary Fiber: 1g, Protein: 28g