Crab Cakes

• 1 lb. lump crabmeat (about 2 1/2 c.)
• 2 c. fine bread crumbs
• 2 eggs, well beaten
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 2 Tbsp. finely chopped parsley
• 1/4 c. finely chopped scallions
• 1 tsp. Old Bay seasoning
• 1/2 c. mayonnaise
• corn, peanut or vegetable oil
• lemon wedges
• tartar sauce

1. Mix crabmeat, 1 1/2 cups bread crumbs, eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay seasoning and mayonnaise.
2. Blend well, but gently, leaving the crab lumps as large as possible.
3. Shape the mixture into 10 equal portions. Shape each into a flat patty about 1 inch thick.
4. Coat each patty with remaining bread crumbs.
5. Chill until ready to cook.

lump crabmeat, bread crumbs, eggs, mustard, worcestershire sauce, parsley, scallions, bay seasoning, mayonnaise, corn, lemon wedges, tartar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558822 (may not work)