| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Baltimore | Frugal01 | 10 | servings |
INGREDIENTS
| 1 | lb | Crabmeat |
| 1 | ts | Salt; or to taste |
| 1 | ds | Black pepper; freshly ground, or to taste |
| 2 | sl | White bread; grated |
| 1 | Egg; beaten | |
| 1 | Onion; minced | |
| 2 | tb | Fresh parsley; minced |
| 1 1/4 | ts | Prepared mustard |
| 5 | ts | Mayonnaise |
| 1 | ts | Worcestershire sauce |
INSTRUCTIONS
Place crabmeat in large bowl. Mix ingredients with a fork in order given. Form into 10 crab cakes. For best results, place in refrigerator for at least 1 hour. Saute in butter until golden brown on both sides. This recipe yields 10 crab cakes. Recipe Source: BALTIMORE SYMPHONY ORCHESTRA'S COOKBOOK As printed in the 11-28-1990 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Converted by MM_Buster v2.0l.
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