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These crab cakes, typically fried, are baked in custard cups for a lighter, softer texture. Serve them as a first course or double them up for a light lunch entrée.

Baked Crab Cakes

3 large eggs, separated
1 1/2 cups crab meat, flaked
1 cup crushed saltine crackers
1/4 cup butter, melted
2 teaspoons lemon juice
1 teaspoon minced green bell pepper
1 teaspoon minced celery

1. Preheat oven to 375°F. Grease 8 custard cups; set aside.
2. In a medium bowl beat egg yolks. Add crab, crackers, butter, lemon juice, bell pepper and celery; blend thoroughly.
3. In another bowl with an electric mixer on medium-high speed, beat egg whites until stiff. Fold into crab mixture.
4. Spoon mixture into custard cups. Set cups in a baking pan filled with hot water and bake for 25 minutes or until set. Serve with a flavored mayonnaise or aïoli sauce.

Makes 8 servings.