• 1lb Maryland crabmeat
• 1 cup Italian seasoned breadcrumbs
• 1 large egg
• 1/4 cup mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• Butter or oil for frying

Remove all cartilage from crabmeat.

In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings.  Add crabmeat and mix gently but thoroughly.  If mixture is too dry, add a little more mayonnaise.  Shape into 6 cakes.

Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.

Makes 6 crab cakes.

If desired, crab cakes may be deep fried at 350 degrees 2 - 3 minutes,
or until browned.

Try Kraft fat-free Mayo instead of mayonnaise -- to this ex-Marylander's taste, it's the same. ~mch

From the Seafood Marketing Authority of Maryland.