Mouth-watering Crab Cakes

Mouthwatering Crab Cakes Makes 1 dozen From Mr. Food Soft on the inside... crunchy on the outside. 3 cans (4 1/2 oz. each) crabmeat, drained and flaked 2 c. Italian-flavored bread crumbs, divided 1/4 c. (1/2 stick) butter, softened 3 eggs 1 celery stalk, finely chopped 3 Tbsp. mayonnaise 1 1/2 t. Worcestershire sauce 1 t. salt 1/2 t. black pepper 1/4 c. vegetable oil In a medium-sized bowl, combine the crabmeat, 1 1/4 cups bread crumbs, the butter, 2 eggs, the celery, mayonnaise, Worcestershire sauce, salt and pepper; mix well. Shape into 12 crab cakes, using about 1/4 cup of mixture for each. In shallow dish, beat the remaining egg with a fork. Place the remaining 3/4 cup of bread crumbs in another shallow dish. In a large skillet, heat the oil over medium heat until hot but not smoking. Dip the crabcakes in the egg, then in the bread crumbs, coating completely. Cook the crabcakes in batches for 3 to 4 minutes per side, or until golden. Drain on paper towel-lined platter. Serve immediately.

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