I am through and through an East Coast girl, and in the summer there is no better dinner than a lump crab cake on a hot summer night. One of my favorite of all time crab cakes was from Baltimore and I can’t seem to find one better tasting. But I do make one that comes pretty close!

At least 1/2 pound lump crab meat (picked clean of shells if not store bought)
1 teaspoon Worcestershire sauce
1 1/2 teaspoon Old Bay seasoning
1 tbs sweet onion (very finely minced)
2 tbs of mayonnaise
black pepper and paprika
1 beaten egg
2 slices white bread (crusts removed, ripped up)
1 1/2 tablespoons milk or cream
canola oil, if frying

Mix milk and bread crums together until it becomes like a paste. Add all ingredients (except the canola oil) and mix well
Form into cakes

Pour the oil in a skillet, Heat on medium high heat for about 5 minutes.
Add cakes and fry on each side 2-3 minutes until nicely browned.


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