Crab Cakes II

Ingredients

• 1 pound lump crab meat, picked over for shells
• 3/4 cup plain bread crumbs
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter

Directions

1. In a large bowl, combine the crab, bread crumbs, mayonnaise, mustard, parsley, chives, Worcestershire sauce, and pepper.
2. Mix with a fork until the ingredients are evenly combined.
3. Form the mixture into 8 cakes and place them on a plate or baking sheet.
4. In a large skillet over medium heat, melt the butter.
5. Add the crab cakes and cook for 4 minutes on each side, or until golden brown.
6. Serve with a lemon wedge and your favorite dipping sauce.

Interesting Facts

• Crab meat is a low-fat, high-protein seafood.
• Crab cakes can be made ahead of time and refrigerated until ready to cook.
• Most crab cakes are deep-fried, but they can also be pan-fried or baked in the oven.
• Crab cakes are popular appetizers, but can also be served as a main course.