Quick Carolina Crab Cakes

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 large egg, lightly beaten
• 1/2 cup soft bread crumbs
• 1/4 cup mayonnaise
• 1 teaspoon grated onion
• 1/2 teaspoon minced fresh parsley
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon seafood seasoning
• 1/8 teaspoon ground mustard
• Dash pepper
• Dash hot pepper sauce
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 tablespoon canola oil

1. In a small bowl, combine the first 5 ingredients. Cover and refrigerate.
2. In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes.
3. In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.

mayonnaise, sour cream, mustard, lemon juice, worcestershire sauce, egg, bread crumbs, mayonnaise, onion, parsley, worcestershire sauce, seafood seasoning, ground mustard, pepper, hot pepper, crabmeat, canola oil

Taken from www.tasteofhome.com/recipes/quick-carolina-crab-cakes/ (may not work)