Who's Got Crabs?

I DO!

 Okay, so they are not the kind that causes itching and you can't find them pole vaulting off public toilet seats...But  promise you..people actually do want you to pass these around. 

If anyone knows our family, you know we go nuts over good seafood dishes. Shrimp, scallops, oysters, fish, and of course crab meat. There are so many different ways to prepare crab cakes. Each area hasn't their own distinct recipe. Me, eh, if it has real crab meat I'm not going to turn it down. 

This recipe is a cross between your typical Maryland crab cake and Paula Deen's recipe. It's not exactly a Maryland crab cake, yet, not to far off.

These hold up great without to much flaking and would make great Crab Cake burgers. 

Me, I like them just the plain ole fashioned way...with a fork. 

Country Crab Cakes

1 lbs crab meat

1/2 cup chopped green onion

3/4 cup bread crumbs

2 eggs

1/4 cup mayonnaise

1 teaspoon Old Bay Seasoning

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon lemon juice

Flour for dusting

1/2 cup Oil for frying (omit if baking)

Remove all shells from crab meat. 

Combine all ingredients except oil in a large mixing bowl. Mix evenly and form into patties and dust lightly with flour.

Heat oil in skillet over medium heat. Carefully place cakes in hot oil. Fry for 4-5 minutes until browned, then flip gently and fry for another 4 minutes.