Crab Cakes

Crab Cakes

From the Susan Branch
calendar from 2002 (?)

2 egg whites
2/3 cup mayonnaise
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp lemon juice
¼ cup minced parsley
½ cup mixture of minced green onion and fresh chives
1 ¼ tsp cayenne
¾ tsp salt
2 lbs lump crab meat, drained (can use imitation crab)
1 ½ cup fresh bread crumbs
Lemon wedges

Mix the first 9 ingredients together. Add the crab meat (make sure there are no shells) and ½ cup fresh bread crumbs. Mix carefully, not to break up the crab, until just combined. For mixture into 16 3” cakes, coat each with bread crumbs and refrigerate them on a plate for an hour or more.

To cook: Put the cakes on an oiled cookie sheet and broil them about 4” from heat for 4 minutes on each side, until they are golden. Serve with lemon wedges.