In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware
Ingredients
- 1 egg, lightly beaten
- 1/2 cup dry bread crumbs
- 1/2 cup mayonnaise
- 3/4 teaspoon seafood seasoning
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon white pepper
- 1 pound fresh lump crabmeat
- 2 tablespoons canola oil
Directions
- In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties.
- In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.
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