1/2 c Plain bread crumbs
1/2 c Mayonnaise
1 Egg
2 Scallions; thinly sliced
2 tb Fresh lemon juice
1 tb Dijon-style mustard
1 tb Worcestershire sauce
1 ts Old Bay Seasoning
2 cn Lump crabmeat; drained and
-cleaned
; (6 1/2 ounces each)
2 tb Butter
In a medium bowl, combine all the ingredients except the crabmeat; mix
well. Fold in the crabmeat, being careful not to break it up. Form
into eight equal-sized patties. Melt the butter in a large skillet
over medium heat. Saute the patties for 3 to 4 minutes per side, or
until browned. Serve immediately.
NOTE: Imitation crabmeat will work fine, too. And if you make smaller
patties, you’ll have a great party appetizer. Serve them with tartar
sauce for dipping.
Yields
1 servings