Crab Cakes

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  • For 6 Servings:
  • 1 lb. fresh lump crabmeat, drained and flaked
  • 3/4 seasoned, dry breadcrumbs
  • 1 egg, beaten
  • 1/4 mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried parsley flakes
  • vegetable oil
  • lemon wedges (optional)


Combine crabmeat and breadcrumbs in large bowl; set aside. Combine egg and next 6 ingredients. Add egg mixture to crabmeat mixture, stirring gently to combine; shape into 6 patties. Fry patties in hot oil (360°) until golden brown, turning once. Drain on paper towels. Garnish with lemon wedges, if desired.

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