Crispy Crab and Fish Cakes

Prep time: 20 minutes | Cook time: 12 minutes | Serves 4

8 ounces (227 g) imitation crab meat

4 ounces (113 g) leftover cooked fish (such as cod, pollock, or haddock)

2 tablespoons minced celery

2 tablespoons minced green onion

2 tablespoons light mayonnaise

1 tablespoon plus 2 teaspoons Worcestershire sauce

¾ cup crushed saltine cracker crumbs

2 teaspoons dried parsley flakes

1 teaspoon prepared yellow mustard

½ teaspoon garlic powder

½ teaspoon dried dill weed, crushed

½ teaspoon Old Bay seasoning

½ cup panko bread crumbs

Cooking spray

1. Pulse the crab meat and fish in a food processor until finely chopped.
2. Transfer the meat mixture to a large bowl, along with the celery, green onion, mayo, Worcestershire sauce, cracker crumbs, parsley flakes, mustard, garlic powder, dill weed, and Old Bay seasoning. Stir to mix well.
3. Scoop out the meat mixture and form into 8 equal-sized patties with your hands.
4. Place the panko bread crumbs on a plate. Roll the patties in the bread crumbs until they are evenly coated on both sides. Put the patties in the baking pan and spritz them with cooking spray.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 390ºF (199ºC), and set time to 12 minutes.
6. Flip the patties halfway through the cooking time.
7. When cooking is complete, they should be golden brown and cooked through. Remove the pan from the oven. Divide the patties among four plates and serve.