Divine Crab Cakes

• 2 eggs, slightly beaten
• 34 cup soft breadcrumbs
• 13 cup mayonnaise or 13 cup salad dressing
• 1 teaspoon dry mustard
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 18 teaspoon bottled hot pepper sauce (optional)
• 1 lb cooked crabmeat, finely flaked
• 13 cup fine dry breadcrumb
• 2 tablespoons cooking oil

1. In a large bowl, combine eggs, soft bread crumbs, mayonnaise, dry mustard, lemon juice, Worcestershire sauce, salt, black pepper, and if desired, hot pepper sauce.
2. Add crabmeat; mix well.
3. Shape the mixture into eight 1/2-inch thick patties.
4. Dip patties into the fine dry bread crumbs, turning to coat both sides.
5. In a large skillet, heat oil over medium heat.
6. Add four of the crab cakes; cook about 6 minutes or until golden brown, turning once.
7. Keep warm in a 300 degree oven while cooking the remaining crab cakes.
8. Add additional oil to skillet, if necessary.

eggs, breadcrumbs, mayonnaise, mustard, lemon juice, worcestershire sauce, salt, ground black pepper, pepper, cooked crabmeat, breadcrumb, cooking oil

Taken from www.food.com/recipe/divine-crab-cakes-165691 (may not work)