Ingredients
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 cup cubed bread2 large eggs3 tablespoons mayonnaise3 tablespoons half-and-half cream1 tablespoon lemon juice1 tablespoon butter, melted1-1/2 teaspoons seafood seasoning1 teaspoon Worcestershire sauce1 teaspoon salt1/2 cup dry bread crumbs1/2 cup canola oil
Preparation
In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).
Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.
