The perfect appetizers to serve at your next large gathering - these succulent easy crab cakes are fast, easy and delicious.
Ingredients
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon chopped dill
- 1/2 cup chopped green onions; green part only
- 1 1/2 teaspoons of old bay seasoning
- 1 pound crabmeat
- Salt and freshly ground pepper
- 2 tablespoon breadcrumbs
- 1/4 cup mayonnaise
- 1/2 teaspoon hot pepper sauce
- 1/2 cup all purpose flour
- 1/4 cup vegetable oil
Instructions
- Gently fold the crabmeat, scallions, herbs, old bay seasoning, 2 tablespoons of breadcrumbs and mayonnaise to- gether in a medium bowl being careful not to break up the lumps of crabmeat. Season with salt and pepper to taste.
- Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more crumbs if necessary.
- Divide mixture into portions and shape into even patties. Arrange on a baking sheet and refrigerate for 30 minutes or up to 24 hours
- Dredge crab cakes in flour and fry in heated oil until brown and crispy-approx 4 minutes each side Drain and serve with lemon or dipping sauce