| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Crab, Main dishes |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Crabmeat |
| 3 |
tb |
Self rising flour |
| 4 |
|
Shakes Worcestershire sauce |
| 1 |
lg |
Egg |
| 3 |
tb |
Chopped fresh parsley -OR- |
| 1 |
tb |
Parsley flakes |
| 1 |
tb |
Mustard |
| 2 |
tb |
Mayonnaise; generous tablespoons! |
|
|
Salt; pepper to taste |
INSTRUCTIONS
Remove any shells from crabmeat. Add the rest of the ingredients and blend
with fork. Heat about 1/4 cup of oil in pan. Use ice cream scoop to form
crab cakes. Fry until golden brown..about 3 minutes on one side. Turn and
fry the other side for one minute or until golden brown. Remove and drain
on paper towels. Makes about 10 crabcakes.
NOTES : A simple and truly pure crabcake. Recipe is requested often!
Recipe by: Mrs. Kitching's Smith Island Cookbook
Posted to recipelu-digest Volume 01 Number 621 by "tess@shore.intercom.net"
<tess@shore.intercom.net> on Jan 28, 1998
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