The Hendersons       Our Food and Cooking



Crab Cakes


1/2 pound lump crabmeat
1 tablespoon mayonnaise, imitation
1/4 teaspoon Worcestershire sauce
1/16 teaspoon Tabasco sauce
2 each green onions chopped
1/4 teaspoon dry mustard
salt and pepper
1 Tablespoon egg whites
Additional bread crumbs, panko preferred
1 tablespoon olive oil

Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Shred until finely minced. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites.
Shape into 4 cakes about 4 inches across. Place panko crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a non-stick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.