Ingredients:
12 ounces crab meat,
1/2 cup bread crumbs
or cracker meal,
2 tablespoon mayonnaise,
1 tablespoon Worcestershire sauce,
1 teaspoon old style mustard,
1 teaspoon chopped parsley,
1/2 teaspoon Tabasco,
2 eggs, lightly beaten,
1 pinch garlic powder,
1 tablespoon scallions, sliced,
salt and pepper to taste,
3 tablespoon unsalted butter
Recipe: Combine all the ingredients except butter and mix well. Form crab cakes from the mixture; heat the butter in a large skillet at medium heat and cook the crab cakes for 3-4 minutes on each side or until golden.
Remove the crub cakes from the skillet and put them on a plate over tissue paper to drain the excess oil. Alternatively, you can coat each crab cake in breadcrumbs, layer them on a greased baking sheet and cook them in the oven turning the crab cakes only once when the bottom is golden and crispy. Try the cooked crab cakes with buttermilk dill sauce or tartar sauce.
