Shelly's Recipe

CRAB CAKES II

Category: Fish and Seafood

1/2 cup plain bread crumbs
1/2 cup mayonnaise
1 egg
2 scallions, thinly sliced
2 tbsp fresh lemon juice
1 tbsp Dijon-style mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay Seasoning
2 cans (6 1/2 oz each) lump crabmeat, drained and cleaned
2 tbsp butter

In a medium bowl, combine all the ingredients except the crabmeat; mix well. Fold in the crabmeat, being careful not to break it up. Form into eight equal-sized patties.

Melt the butter in a large skillet over medium heat. Saute the patties for 3 to 4 minutes per side, or until browned. Serve immediately. 8 patties