Crab Cakes

A favorite appetizer

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  large egg, beaten
• 1 1⁄2 cups  fresh white breadcrumbs
• 3  tablespoons mayonnaise
• 2  tablespoons scallions, finely chopped
• 1  tablespoon fresh parsley, finely chopped
• 2  teaspoons Worcestershire sauce
• 1  teaspoon dry mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  lb  crabmeat or 4 (6 ounce) cans  crabmeat, drained
• 3  tablespoons  oil
•  lemon wedge, to serve

Directions

1. Mix together the egg, bread crumbs, may, scallion, parsley, Worcestershire sauce, mustard, salt, and pepper in a med bowl. Fold in the crabmeat. Use your hands to form the mixture into 8 balls, then press into small patties.
2. Heat the oil in a large skillet over med heat. Add the crab cakes and cook for 3 to 4 mins on each side, until deep golden brown.
3. Transfer to paper towels to drain. Serve hot, passing lemon wedges and tartar sauce at the table.