Crab Cakes

 

1/3

cup mayonnaise or salad dressing

1

large egg

1 1/4

cups soft bread crumbs (about 2 slices bread)

1

teaspoon ground mustard

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne), if desired

1/8

teaspoon pepper

2

medium green onions, chopped (2 tablespoons)

3

cans (6 oz each) crabmeat, well drained, cartilage removed and flaked

1/4

cup Progresso® plain bread crumbs

2

tablespoons vegetable oil

• 1 In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.
• 2 In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.