3/4 cup plain bread crumbs
1/2 cup mayonnaise
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained and cleaned
2 tablespoons butter
- In a medium bowl, combine all the ingredients except the crabmeat and butter; mix well. Fold in the crabmeat, being careful not to break it up. Form into eight equal-sized patties.
- In a large skillet, melt the butter over medium heat. Sauté the patties for 3 to 4 minutes per side, or until browned. Serve immediately.
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