Ingredients
1 large egg, beaten1 tablespoon mayonnaise1 teaspoon ground mustard1 teaspoon seafood seasoning1 teaspoon prepared mustard1 teaspoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1 pound lump crabmeat, drained2 slices white bread, finely crumbled (about 1-1/2 cups)3 tablespoons canola oil
Preparation
In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties.
In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.
