Chesapeake Crab CakesA Great Northeast Treat!

• 1 slice toasted stone-ground whole-wheat bread
• 1 pound fresh, frozen (thawed), or canned (drained) lump crabmeat, (cartilage and shell picked out)
• 2 large eggs, beaten
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1/4 teaspoon hot sauce
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil

1. Break the toast up and pulse a few times in a food processor to make crumbs.
2. Combine the crabmeat, eggs, sour cream, mustard, hot sauce, pepper, and bread crumbs in a large bowl and mix well.
3. Using about 2/3 cup of the mixture for each, form 4 cakes.
4. Cover and chill in the refrigerator for about 1 hour to firm.
5. Preheat a large nonstick skillet over medium-high heat.
6. Swirl in the oil, then add the crab cakes.
7. Cook until firm and golden, about 6 minutes per side.
8. Serve 2 cakes per person.

stoneground, lump crabmeat, eggs, sour cream, mustard, hot sauce, ground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/chesapeake-crab-cakes-a-great-northeast-treat-391426 (may not work)