Instructions: In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat then add bread crumbs.

Spread a thin layer of plain bread crumbs on work surface. Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.

In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximate 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.

This recipe yields about 8 cakes.

Yield: 8 crab cakes

Suggested Wine: Beverage suggestions: Pinot Grigio, light lager beer

NOTES : Chefs Tip - Dont increase the bread crumbs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.