A great recipe for lovers of seafood, these crab cakes are sure to satisfy. (Even if they're not traditional Maryland crab cakes) Make them for a meal and serve them with some fresh steamed vegetables and tartar sauce and fresh lemon wedges - or make them as an appetizer that'll please and impress.
- In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).
- Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
- In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.
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