Down East Crab Cakes

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1½ pound lump crab meat, drained and flaked

1 cup soft breadcrumbs

2 eggs, beaten (I used Southwestern Style Egg Beaters

2 tablespoons chopped onion (I used green onions)

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

½ teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon salt

¾ cup flour

Vegetable oil

Hot sauce or cocktail sauce (optional)

Method:

Combine all ingredients through salt.

Stir well, shape into about 12 patties, mixture will be loose.*

Refrigerate until well-chilled, 30 minutes to an hour.

Dredge crab cakes in flour.

Heat oil in large skillet, add patties, and fry until golden brown, turning once.

Drain on paper towels.

Serve with hot sauce, if desired.

*Make 9-12 patties, smaller for appetizer, larger for main dish.

Enjoy!

Recipe adapted from The Southern Living Cookbook