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.