Eggs, Beaten and Room Temperature
Cup Plain Dry Bread Crumbs
Cup of "Real Lemon" Juice from concentrate
Cup Finely Slice Green Onions
Tsp Dry Mustard
lb of Back Fin or Lump Crab meat(You can substitute Imitation Crab that has been flaked)
Additional Bread Crumbs for coating
In medium bowl, combine Eggs, Bread Crumbs, "Real Lemon" Juice, Green Onions, and Mustard. Fold in Crab. Shape into 8 Crab Cakes. Coat with additional Bread Crumbs. In a large frying pan heated with hot oil, brown crab cakes until golden brown on both sides.