Giant Enemy Crab Cake

• 1 pound Lump Crabmeat
• 3 slices Bread
• 1 whole Egg (large Size At Least)
• 4 Tablespoons Mayonnaise
• 1 Tablespoon Mustard
• 1 Tablespoon Old Bay
• Vegetable Oil

1. 1.
2. In a large bowl, combine everything but the vegetable oil.
3. Mix well with hands.
4. 2.
5. Form the crab mixture into patties.
6. Make sure they are packed firm the same process you use to pack hamburgers.
7. You should get six palm-sized cakes out of this mix.
8. 3.
9. Place the cakes in the fridge, uncovered, to chill and set a bit.
10. A half-hour is good but they will survive longer if you get distracted.
11. 4.
12. Coat the bottom of a frying pan (nonstick tends to work best) in a thin layer of vegetable oil.
13. Heat the oil on medium and add the cakes.
14. 5.
15. Turn the heat up to medium-high and fry for four minutes on the first side.
16. (They should move easily in the pan when done.)
17. Do NOT move the cakes around while cooking, since this will encourage them to break into a mess.
18. 6.
19. Flip cakes and cook for another 2-3 minutes.
20. 7.
21. Drain the cakes on paper towels and then eat!

lump crabmeat, bread, egg, mayonnaise, mustard, bay, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/giant-enemy-crab-cake/ (may not work)