| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Italian |
Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Crabmeat |
| 1 |
c |
Italian Seasoned Bread Crumbs |
| 1 |
lg |
Egg; (or 2 small) |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Worcestershire Sauce |
| 1 |
ts |
Dry Mustard |
|
|
Margarine; Oil or Butter, For Frying |
INSTRUCTIONS
Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg,
mayonnaise and seasonings. Add crabmeat and mix gently, but thoroughly. If
mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.
Cook cakes in frying pan in just enough fat to prevent sticking, until
browned, about 5 minutes on each side.
Also, if desired, crab cakes may be deep fried at 350 degrees for 2 to 3
minutes, or until browned.
~ -- If you don't have dry mustard, us very small amount of regular
mustard.
Posted to TNT Recipes Digest by Donna Tester <tester@shentel.net> on Apr
16, 1998
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