Fried Crab Cakes

1 lb lump crab (canned or fresh), I used imitation
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon old bay seasoning
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
oil (for frying), I used EVOO
lemon wedges (to serve), optional
tartar sauce (to serve), optional. I made my own cocktail sauce.

In a medium bowl mix together eggs, mayo, Old Bay Seasoning, pepper, Worcestershire sauce and mustard until creamy. Add bread crumbs and mix in evenly. Last, add in crab meat and mix evenly.

Heat a little bit of oil in a saute pan. Make small "cakes" out of the crab mixture. Saute crab cakes in batches for about 5 minutes on each side. Try and keep an eye on them to make sure they are not burning on the bottom. Drain on paper towels. Serve with lemon wedges and tartar sauce.(Makes 3 servings)

***While this recipe certainly doesn't compare to a gourmet crab cake you would find in New England, it's good enough to have something different for supper. Next time, I think I will add a little Tony's to give it a little more "kick". I also used imitation crab meat because I am not a fan of canned meat and fresh is hard to find in my part of the country, not to mention expensive. However, fresh crab meat probably adds a lot more flavor. I chopped the lumps to a more fine consistency.

I served this with fried okra and fresh sweet corn on the cob!

I honestly can't remember where I got this recipe. So I'm sorry I'm not able to give credit. It's been in my "to try" recipe folder for awhile.