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Crab Cakes


1 pound crabmeat, drained
½ cup breadcrumbs
¼ cup mayonnaise
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Old Bay seasoning
½ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons butter or oil


1. Pick through the crabmeat to remove any shells or cartilage.

2. In a large bowl, mix together the breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, green onions, parsley, Old Bay, salt, and pepper.

3. Gently fold in the crabmeat until evenly combined.

4. Shape the mixture into 8-10 patties.

5. Heat the butter or oil in a large nonstick skillet over medium heat.

6. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through.

7. Serve the crab cakes hot, with lemon wedges and tartar sauce if desired. Enjoy!

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