"My Third Attempt at Crab Cakes. The first recipe I tried ended up too watery and the cakes didn't stick together and ended up breaking apart when I was frying them. I used a different recipe my second attempt and they were too bland although they stuck together this time and they were crispier when I baked them. My third attempt was a combo of the two recipes with my adding of the seasoning and mayo. Turned out very well and pleased my family as an appetizer for our Thanksgiving meal. I used leftovers for a salad the next day. One of my first semi-original recipes since I'm new cook."
2. In a large mixing bowl add 12 ounces of canned Crab meat. Add beaten egg and minced onion then stir. Slowly stir in bread crumbs, mayo and seasoning. Add a Dash of Worcestershire Sauce and mix well.
3. On a marble surface or a cold plate add 1/4 Cup Flour. Shape mixture into patties, (size is your choice) and lightly dredge in flour and place on a tin-foil covered baking sheet greased with PAM spray.
4. Bake for 12-15 minutes and brush olive oil on one side of crab cakes to get rid of excess flour then flip and add olive oil to the other side of crab cakes. Bake for another 12-15 minutes until golden brown and crunchy.