Classic Crab Cakes (W-S)

• 2 eggs
• 1/2 cup mayonnaise
• 2 Tbs. Dijon mustard
• 2 Tbs. Worcestershire sauce
• 1/2 tsp. hot-pepper sauce
• 2 lb. fresh lump crabmeat, picked over to remove any shell fragments and squeezed to remove excess water
• 1/2 cup dried bread crumbs
• 4 Tbs. minced fresh chives
• 2/3 cup canola oil
• 4 cups mixed greens
• Lemon wedges for serving

1. Prepare the crab cakes
2. In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note).
3. Cook the crab cakes
4. In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more.
5. Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.

eggs, mayonnaise, mustard, worcestershire sauce, hotpepper sauce, fresh lump crabmeat, bread crumbs, fresh chives, canola oil, mixed greens, lemon wedges

Taken from www.epicurious.com/recipes/member/views/classic-crab-cakes-w-s-52545491 (may not work)