ULTIMATE CRAB CAKES: 1 LARGE EGG, 2 TABLESPOONS MAYONNAISE, 3/4 TEASPOON DIJON MUSTARD, 3/4 TEASPOON WORCESTERSHIRE SAUCE, 1/4 TEASPOON HOT PEPPER SAUCE, 1 (8 OZ.) CUP WATERFRONT BISTRO CLAW CRAB MEAT, 1/4 CUP DRIED BREAD CRUMBS; GENTLY COMBINE ALL INGREDIENTS. SHAPE INTO 4 CAKES. PAN FRY IN 1/4-INCH OIL OVER MEDIUM HIGH HEAT FOR 3-4 MINUTES PER SIDE. MAKES 4 CRAB CAKES.
PERISHABLE
KEEP REFRIGERATED
DO NOT FREEZE