Crab Cakes

These crab cakes are delicious. We've eaten this meal twice within six weeks.

Crab Cakes
Better Homes & Gardens (75th Anniv. Ed. p. 299)
Prep: 20 min Bake: 12 min Makes: 4 servings

1	egg, beaten
1 c	soft bread crumbs
3 T	mayonnaise or salad dressing (I used ranch once instead)
2 T	green onion, thinly sliced (1)
1 t	dried dill
1 t	seafood seasoning (I used McCormick's salmon seasoning)
¼	black pepper
2-	6 ½ oz cans crab meat, drained and flaked
3 T	fine dry bread crumbs
2 t	cooking oil

In a medium mixing bowl, combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crab meat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2 ½-inch patty.

Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and oil. Sprinkle over crab cakes, pressing to adhere. Bake, uncovered, in a 450 degree oven fr 12 to 15 minutes or until light brown.