IMITATION CRAB CAKES

Imitation Crab Cakes

INGREDIENTS: 

• 1 pound imitation crabmeat, diced
• 1 Cup bread crumbs, divided
• 1 egg
• 2 Tablespoons mayonnaise
• 2 Tablespoons mustard
• 1 Tablespoon dill weed
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 1 Teaspoon Worcestershire sauce

DIRECTIONS: 

Combine crabmeat, 1/2 cup of bread crumbs, egg, mayonnaise, mustard, dill, lemon juice, and Worcestershire sauce. Shape into 8 equal patties. Place your remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.

In a large skillet coated with 2 tablespoons of olive oil, cook crab cakes over medium heat until browned on both sides.