3 cans crabmeat, drained, flaked and cartilage removed
1 cup cubed bread
2 eggs
3 Tbsp. mayonnaise
3 Tbsp. half and half cream
1 Tbsp. lemon juice
1 Tbsp. butter, melted
1 1/2 tsp. seafood seasoning
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 cup dry bread crumbs
1/2 cup vegetable oil
Directions
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 inch 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.
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