Crab Cakes

• 1 large egg, beaten
• 1 12 cups fresh white breadcrumbs
• 3 tablespoons mayonnaise
• 2 tablespoons scallions, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 lb crabmeat or 4 (6 ounce) cans crabmeat, drained
• 3 tablespoons oil
• lemon wedge, to serve

1. Mix together the egg, bread crumbs, may, scallion, parsley, Worcestershire sauce, mustard, salt, and pepper in a med bowl.
2. Fold in the crabmeat.
3. Use your hands to form the mixture into 8 balls, then press into small patties.
4. Heat the oil in a large skillet over med heat.
5. Add the crab cakes and cook for 3 to 4 mins on each side, until deep golden brown.
6. Transfer to paper towels to drain.
7. Serve hot, passing lemon wedges and tartar sauce at the table.

egg, fresh white breadcrumbs, mayonnaise, scallions, fresh parsley, worcestershire sauce, mustard, salt, black pepper, crabmeat, oil, lemon wedge

Taken from www.food.com/recipe/crab-cakes-229129 (may not work)