In large bowl, whisk eggs until frothy and combined. Add mayonnaise, half-and-half or milk, mustard and Worcestershire and whisk again.
Add crabmeat, cheese, crumbs, green onions and seafood seasoning and mix together well.
Form mixture into patties, about 1/2-inch thick and 3 to 4 inches in diameter. If possible, cover and refrigerate for 1 to 2 hours to firm up.
When ready to cook, mix together flour, salt, black pepper and white pepper in shallow bowl. Dredge both sides of crab cakes in flour mixture.
In heavy skillet, melt enough of butter to cover bottom; add several crab cakes, being careful not to crowd. Cook for 4 to 5 minutes on each side or until golden. Transfer cakes to plate lined with paper towel.
Wipe skillet clean with paper towel; cook remaining crabcakes in batches with more melted butter. Serve with lemon wedges.
% Daily Value
Total Fat: 38.5g
Saturated Fat: 14g
Dietary Fiber: 1g
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