Classic Crab Cakes

• 1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
• 2 to 2-1/2 cups soft bread crumbs
• 1 large egg, beaten
• 3/4 cup mayonnaise
• 1/3 cup each chopped celery, green pepper and onion
• 1 tablespoon seafood seasoning
• 1 tablespoon minced fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 2 to 4 tablespoons vegetable oil, optional
• Lemon wedges, optional

1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon.
2. Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a
3. in a preheated 325u0b0 oven until heated through.

crabmeat, bread crumbs, egg, mayonnaise, celery, seafood seasoning, parsley, lemon juice, worcestershire sauce, mustard, pepper, hot pepper, vegetable oil, lemon wedges

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