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- 1 pound imitation crabmeat, diced
- 1 Cup bread crumbs, divided
- 1 egg
- 2 Tablespoons mayonnaise
- 2 Tablespoons mustard
- 1 Tablespoon dill weed
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1 Teaspoon Worcestershire sauce
Combine crabmeat, 1/2 cup of bread crumbs, egg, mayonnaise, mustard, dill, lemon juice, and Worcestershire sauce. Shape into 8 equal patties. Place your remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.
In a large skillet coated with 2 tablespoons of olive oil, cook crab cakes over medium heat until browned on both sides.