Crab Cakes

• 2 eggs, well beaten
• 1 1/2 to 2 c. fine fresh bread crumbs (can use less bread crumbs)
• 1 to 2 tsp. Worcestershire sauce
• 1/2 c. finely chopped scallions or regular onions
• salt and pepper to taste
• 1 to 2 Tbsp. finely chopped fresh parsley leaves
• 1 tsp. dry mustard or Dijon style mustard
• 1 to 2 tsp. Old Bay seafood seasoning
• 1/2 c. mayonnaise
• dash of red pepper sauce (optional)
• 1 lb. backfin or lump crab meat, remove shell and cartilage

1. Mix and shape in patties (should make approximately 12 patties).
2. Refrigerate until ready to cook.
3. Fry the patties over medium heat, 4 to 5 at a time, for about 2 to 2 1/2 minutes on each side, or until golden brown in oil.
4. (Use vegetable, peanut or corn oil.)

eggs, bread crumbs, worcestershire sauce, scallions, salt, parsley, mustard, bay seafood seasoning, mayonnaise, red pepper, backfin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620318 (may not work)