Crispy Crab Cakes

Directions

1. 1
   Using a rubber spatula, combine the crabmeat, eggs, mayonnaise, Old Bay, pepper, Worcestershire sauce, and dry mustard in a large bowl.
2. 2
   Gradually add the bread crumbs.
3. 3
   The mixture should just bind together but not be too bready.
4. 4
   You may not need to use all the crumbs.
5. 5
   Refrigerate the mixture for 30 minutes.
6. 6
   Using your hands, shape the mixture into eight 3-ounce or sixteen 1 1/2-ounce cakes (depending on your desire for larger or smaller crab cakes) and flatten them slightly.
7. 7
   Pour the canola oil into a 10-inch skillet so that it reaches a depth of about 1/2 inch.
8. 8
   Place the skillet over medium heat until it gets nice and hot.
9. 9
   Gently place the crab cakes in the hot oil and cook for 4 to 5 minutes, until golden brown on the bottom.
10. 10
    Turn and cook for another 3 to 4 minutes.
11. 11
    Using a slotted spoon, remove the crab cakes to a paper towellined plate to drain.
12. 12
    Serve immediately.