Killer Crab Cakes

I got this recipe for "Basil Crab Cakes" from a cooking magazine Simple and Delicious.

Ingredients:

•          1 egg white
•          1/4 cup mayo
•          2 tsp dried basil (or 2 tbsp fresh minced basil)
•          2 tsp dijon mustard
•          2 tsp worcestershire sauce
•          1/4 tsp salt
•          1/4 tsp pepper
•          2 drops hot sauce
•          1/2 lb. lump crab meat (I use imitation crab)
•          6 crackers, finely crushed
•          1 tbsp oil (I usually use a bit more)

Directions:

1. Combine first eight ingredients in a small bowl. 
2. Stir in crab and cracker crumbs. I prefer to break up large hunks of crab so it all sticks together a bit better.
3. Refrigerate for at least 30 mins.
4. Shape mixture into round flat patties.     Tip: to make the cakes uniform use a 1/3 cup dry measuring cup.
5. Heat oil in large skillet. 
6. Cook crab cakes in skillet for 3-4 minutes on each side or until golden brown.
7. Enjoy!

 This recipe is so easy and full of delicious crab flavor without all the breading. I usually double the recipe cause no one complains about left over crab cakes. Happy Seafood Summer!