Crab Cakes - cooking recipe

Ingredients

1 beaten egg
2 tsp. Dijon-style mustard
dash of ground red pepper
2 (6 to 6 1/2 oz.) cans crabmeat, drained, flaked and cartilage removed
2 Tbsp. thinly sliced green onion
2 Tbsp. cooking oil, margarine or butter
1/4 c. fine dry bread crumbs
1 tsp. Worcestershire sauce
1/3 c. finely shredded carrot
1/3 c. fine dry bread crumbs

Preparation

In a medium mixing bowl, combine egg, the 1/4 cup bread crumbs, mustard, Worcestershire sauce and red pepper.
Stir in the crabmeat, carrot and green onion.
Cover and chill for 45 to 60 minutes.
Shape crab mixture into eight 1/4-inch thick patties. Using a spatula to transfer patties, coat patties with the 1/3 cup bread crumbs. In a large skillet, cook crab cakes in oil over medium heat for 2 to 3 minutes per side, or until golden.
Drain on paper towels.
Serves 4.