1/2  lbs. Lump Crabmeat

½ cup Bread Crumbs

One Large Egg (Lightly Beaten)

2 Tablespoons Mayonnaise

One Teaspoon Wine Worcestershire Sauce

¼ Teaspoon Black Pepper

1/8 Teaspoon Salt

One Sliced Scallion

One Tablespoon Olive Oil




Mix the egg, mayonnaise, bread crumbs, Worcestershire sauce, pepper and salt in a medium bowl.  Add the crabmeat and scallion in the mixture.  Shape the mixture into 6 patties.

Coat bottom of large non-stick skillet with the oil, heat the oil, then cook the crab cakes over medium high heat, about 3 minutes per side until lightly brown and cooked through. 

Serve with your favorite Dole Salad Kit from the produce department for a great meal.

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