Ingredients
2 slices of white bread
1/2 cup of milk
1 pound BOSS or Supreme brand Jumbo Lump or Super Lump crab meat
1 tbs mayonnaise
1 tsp prepared mustard
1 tsp seafood seasoning
1 tsp baking powder
1 tbs chopped parsley
1/4 tsp Worcestershire sauce
Juice of 1/2 lemon
Salt & pepper
1 egg beaten
Directions
Place bread in bowl, pour milk and soak for 15 minutes. Squeeze bread dry and place in a large bowl. Allow to dry for 10 minutes. Break into crumbs with a fork. Add mayonnaise, mustard, seafood seasoning, baking powder and parsley, then stir until well mixed. Sprinkle Worcestershire sauce, lemon juice, salt and pepper and stir. Stir in beaten eggs. Carefully fold in Crab Meat evenly, taking care not to break up lumps. Crab cake mixture can be blended up to 4 hours in advance and refrigerated. To finish divide into 8 or 6 parts and shape into domed cakes. Fry in a brisk heat for 2 minutes or until golden brown. Broil for 6-8 minutes.
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