Crispy Crab Cakes

1. 1

   Using a rubber spatula, combine the crabmeat, eggs, mayonnaise, Old Bay, pepper, Worcestershire sauce, and dry mustard in a large bowl.

2. 2

   Gradually add the bread crumbs.

3. 3

   The mixture should just bind together but not be too bready.

4. 4

   You may not need to use all the crumbs.

5. 5

   Refrigerate the mixture for 30 minutes.

6. 6

   Using your hands, shape the mixture into eight 3-ounce or sixteen 1 1/2-ounce cakes (depending on your desire for larger or smaller crab cakes) and flatten them slightly.

7. 7

   Pour the canola oil into a 10-inch skillet so that it reaches a depth of about 1/2 inch.

8. 8

   Place the skillet over medium heat until it gets nice and hot.

9. 9

   Gently place the crab cakes in the hot oil and cook for 4 to 5 minutes, until golden brown on the bottom.

10. 10

    Turn and cook for another 3 to 4 minutes.

11. 11

    Using a slotted spoon, remove the crab cakes to a paper towellined plate to drain.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.