Crab cakes

Don has been after me to make him crab cakes and I found this recipe. This was a simple and quick recipe although I wouldn't say cheap. The canned crabmeat was more than I like to spend. I used homemade white bread for the soft bread crumbs and I always process my stale bread into dry bread crumbs so I used those. While I thought the smell of these was gross (I don't like the smell of seafood) Don loved them and asked when we'd be having them again.

from the Betty Crocker Sunday dinner cookbook:

1/4 cup mayonnaise or salad dressing

1 egg

1 1/4 cups soft bread crumbs (about 2 slices of fresh bread)

1 teaspoon ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper

2 medium green onions, chopped (about 2 tablespoons)

2 cans (6 oz each) crabmeat, drained and flaked

2 tablespoons vegetable oil

1/4 cup dry bread crumbs

Mix mayonnaise and egg in a medium bowl. Stir in remaining ingredients except for oil and dry bread crumbs. Shape into 6 patties, about 3 inches in diameter.

Heat oil in 12 inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil about 10 minutes, turning once, until golden brown and hot in the center. Reduce heat if crabcakes brown too quickly.

I served these on hamburger buns with tarter sauce and shredded lettuce.