crabcakes

Prep: 20 mins Bake: 12 mins Oven: 450 degrees Makes: 4 servings 1 beaten egg 1 cup soft bread crumbs 3 tablespoons mayo or salad dressing 2 tablespoons thinly sliced green onion 1 tablespoon snipped fresh dill -or- 1 teaspoon dried dill 1 teaspoon seafood seasoning 1/4 teaspoon black pepper 1 16 oz can pasteurized crabmeat -or- 2 6 1/2 oz cans crabmeat, drained, flaked, and cartilage removed 3 tablespoons dine dry bread crumbs 2 teaspoons cooking oil 1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Diving mixture into 8 portions. Moisten hands and form each portion into a 2 1/2 inch pastry. 2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and oil. Sprinkle over crab cakes, pressing to adhere. Bake, uncovered, in a 450 degree oven for 12 to 15 minutes or until light brown.

My DH makes them all the type when we have leftover steamed crabs. he starts with the recipe on the Old Bay container and then goes from there. the best way to cook them is to fry them. We always use to bake them but I made crab balls, little crabcakes, a couple of weeks ago and fried them. They were so good, so I asked him to please fry them. He did and they were out of this world.