Ingredients
- 16 ounces 16 ounces refrigerated crab meat
- 2 2 eggs
- 2 teaspoons 2 teaspoons Worcestershire sauce
- 2 tablespoons 2 tablespoons mayonnaise
- 1 teaspoon 1 teaspoon lemon juice
- 3 teaspoons 3 teaspoons Dijon mustard
- 3 teaspoons 3 teaspoons melted butter
- 1 teaspoon 1 teaspoon chopped fresh parsley
- Pinch Pinch fresh dill
- 1/2 cup 1/2 cup Italian breadcrumbs
- Old Bay, to taste
- 1/4 teaspoon 1/4 teaspoon black pepper
- salt, to taste
- vegetable oil
Recipe Description
These crab cakes are made with fresh crab meat, all natural ingredients, and are more crab than breading. Simply delicious! Ready to eat in less than 20 minutes, including preparation time, these crab cakes will be a hit with the family and guests for dinner, or make smaller crab cakes for a fabulous appetizer.
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