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     Title: Seasoned Crab Cakes
Categories: Seafood, Breads, Dairy, Citrus
     Yield: 8 servings

    18 oz Crabmeat (3 cans); drained,
          - flaked, cartilage removed
     1 c  Cubed bread
     2 lg Eggs
     3 tb Mayonnaise
     3 tb Half & Half cream
     1 tb Lemon juice
     1 tb Butter; melted
 1 1/2 ts Seafood seasoning
     1 ts Worcestershire sauce
     1 ts Salt
   1/2 c  Dry bread crumbs
   1/2 c  Oil

 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" 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.

 Recipe by Betsy Hedeman, Timonium, Maryland

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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