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In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat.
This breadcrumb cake is an autumn/winter cake for me. I wouldn’t even consider baking it in spring or in summer. All the ingredients make me think of frosty wetter, of fallen leaves getting already sticky on the ground, frozen grass in the morning, and cold hands. Why should you make this cake?
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Directions. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
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