Divine Crab Cakes

From an Edisto Island, South Carolina cookbook.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  eggs, slightly beaten
• 3⁄4 cup  soft breadcrumbs
• 1⁄3 cup mayonnaise or 1⁄3 cup  salad dressing
• 1  teaspoon dry mustard
• 1  teaspoon lemon juice
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon  bottled hot pepper sauce (optional)
• 1  lb  cooked  crabmeat, finely flaked
• 1⁄3 cup  fine dry breadcrumb
• 2  tablespoons  cooking oil

Directions

1. In a large bowl, combine eggs, soft bread crumbs, mayonnaise, dry mustard, lemon juice, Worcestershire sauce, salt, black pepper, and if desired, hot pepper sauce.
2. Add crabmeat; mix well.
3. Shape the mixture into eight 1/2-inch thick patties. Dip patties into the fine dry bread crumbs, turning to coat both sides.
4. In a large skillet, heat oil over medium heat. Add four of the crab cakes; cook about 6 minutes or until golden brown, turning once.
5. Keep warm in a 300 degree oven while cooking the remaining crab cakes. Add additional oil to skillet, if necessary.