Classic Crab Cakes Recipe

INGREDIENTS

• 1 pound canned crabmeat, drained, flaked and cartilage removed
• 2 to 2-1/2 cups soft bread crumbs
• 1 Eggland's Best Egg, beaten
• 3/4 cup mayonnaise
• 1/3 cup each chopped celery, green pepper and onion
• 1 tablespoon seafood seasoning
• 1 tablespoon minced fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 2 to 4 tablespoons vegetable oil
• Lemon slices, optional