1 lb. lb. fresh lump crabmeat, drained and shells discarded
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. chopped parsley
1 egg
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. seafood seasoning
1 tsp. cayenne pepper sauce
1/2 tsp. lemon juice
8 butter crackers, crushed (about 1/2 cup)
4 Tbsp. Country Crock® Spread
Directions:
Combine crabmeat, Mayonnaise, parsley, egg, Worcestershire sauce, mustard, seafood seasoning, cayenne pepper sauce and lemon juice in medium bowl; stir in crackers. Shape into 8 patties.
Melt 2 tablespoons Country Crock® Spread in 12-inch skillet over medium-high heat and cook 4 crab cakes, turning once, 8 minutes or until golden brown and crisp. Repeat with remaining Spread and crab cakes. Serve, if desired, with tartar sauce and cole slaw.
