Classic Crab Cakes

You can make this quick dinner recipe
using fresh or canned crab meat.
If using canned crab meat to make the crab cakes,
drain off any liquid prior to using.
Serve this quick dinner recipe with lemon wedges
or place several crab cakes on a bed of wilted fresh greens
and drizzle with a oil and vinegar salad dressing.

Ingredients:
1 pound fresh lump crab meat
1 egg, well beaten
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
8 scallions finely chopped
1 1 2 cup fresh bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon Dijon mustard
3 tablespoons butter
1 tablespoon heavy cream
1/2 cup dry bread crumbs
salt and pepper to taste

Directions:
In a medium bowl, combine the crab meat,
egg, mustard,scallions, horseradish,
Worcestershire sauce, parsley, and fresh bread crumbs.
Mix gently until well blended, being careful not to
break the crab meat up into small pieces.
If the mixture is too dry, add a small
amount of heavy cream as needed.
Shape into six patties.
Place the remaining 1/2 cup dry bread crumbs
on a glass plate and coat the crab cakes
on both sides with the crumbs.
Melt the butter in a large skillet over medium heat.
Cook the crab cakes until browned,
then carefully turn and brown on the other side.