Crab Cakes

By McCarleyRHLAC

Ingredients

• 1 lb. Lump Crab Meat (I used Culinary Reserve Premium Hand-Picked Crab Meat)
• 2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
• 1 Egg, beaten
• 2 tbsp. Mayo
• 1 tsp Seafood Seasoning
• 1 tsp. Worcestershire Sauce
• 1 tsp. Dijon Mustard
• 1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
• 2 tsp. lemon juice

Preparation

Step 1

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.


Saute over medium heat for 2-3 minutes per side.


Enjoy!