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Crab Cakes 2



  • 2 eggs, slightly beaten
  • 2 tablespoons mayonnaise
  • 2 teaspoons chopped fresh parsley
  • 1 1/4 teaspoons Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/2 cup soft breadcrumbs
  • 1 pound fresh lump crabmeat, drained
  • Cooking oil spray


  1. Combine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2-inch) patties. Place on a baking sheet lined with waxed paper; chill for 30 minutes.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add crab cakes and cook 3 minutes on each side or until browned.


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