Crab Cakes!

These Crab Cakes are easier than I'd imagined. They're make-after-work-easy! I adapted the recipe from my current favorite cookbook: Colorado Classique by the Junior League of Denver. Everything in this book is uniquely classic.

Mountainside Crab Cakes
- Adapted from Colorado Classique

Printable version here.

Ingredients:

• 1 egg
• 1/2 T. dill
• 1 t. Worcestershire Sauce
• 1/4 t. Dry Mustard
• 1 C cooked crab (or 1/2 C. crab 1/2 C. chopped baby shrimp)
• 1/3 C. fine dried bread crumbs
• 1/2 C. diced bell pepper
• 2 T. light mayonnaise
• 1/4 t. Old Bay seasoning 
• 1 T. sliced green onions
• 1/2 T. butter

Directions:
In a large bowl beat egg. Add dill, Worcestershire, mustard, crab (and shrimp), bread crumbs, bell peppers,mayonnaise, Old Bay seasoning, and green onions. Shape mixture into 6 equal flat rounds, about 1/2 inch thick. In a skillet, heat 1/2 T. butter over medium heat. Place 3 crab cakes in pan and cook for 3 to 5 minutes per side or until golden brown, turning halfway through cooking. Keep warm in a 200 degree oven while cooking remaining three.