Ingredients

• 1 lb pasteurized back fin crabmeat
• 3 T flour
• 1/4 t baking powder
• 4 shakes Worcestershire
• 1 ea egg
• 1 T parsley flakes
• 1 T mustard
• 2 T mayonnaise or yogurt
• 3/4 C vegetable oil

Instructions

1. Mix together the crabmeat, flour, baking powder, Worcestershire, egg, parsley, mustard and mayonnaise.
2. Form the crab cakes (an ice cream scoop's worth each) and fry in 1-inch of 350 degree oil until golden brown on one side, then turn and fry on other side until brown. Drain on paper towels.

Source: source

Contributed by: Skip