| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plain bread crumbs |
| 1/2 |
c |
Mayonnaise |
| 1 |
|
Egg |
| 2 |
|
Scallions; thinly sliced |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dijon-style mustard |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Old Bay Seasoning |
| 2 |
cn |
Lump crabmeat; drained and cleaned |
|
|
; (6 1/2 ounces each) |
| 2 |
tb |
Butter |
INSTRUCTIONS
In a medium bowl, combine all the ingredients except the crabmeat; mix
well. Fold in the crabmeat, being careful not to break it up. Form
into eight equal-sized patties. Melt the butter in a large skillet
over medium heat. Saute the patties for 3 to 4 minutes per side, or
until browned. Serve immediately.
NOTE: Imitation crabmeat will work fine, too. And if you make smaller
patties, you'll have a great party appetizer. Serve them with tartar
sauce for dipping.
Converted by MC_Buster.
NOTES : 8 patties
Converted by MM_Buster v2.0l.
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