| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Seafood | 1 | Servings | |
INGREDIENTS
| 1 | lb | Backfin crab meat |
| 2 | ds | Worcestershire sauce |
| 1 | ds | Dry mustard |
| 2 | tb | Mayonnaise |
| 1 1/2 | ts | Old Bay seasoning |
| 1 | Egg, beaten |
INSTRUCTIONS
Make sure there are no shells in crab meat. There shouldn't be very many in back fin. Handle carefully so that the meat remains in lumps. Put all ingredients in a bowl and carefully mix so that the crab meat remains in lumps. I do this by repeatedly lifting the lumps with my fingers and turning them over in the bowl. Form into four crab cakes and place on a platter or dish. Place in refrigerator for at least an hour, longer if time permits. This allows egg to gel enough to hold crab cake together when frying. Deep fry in hot vegetable oil (375 degrees) for about 90 seconds or until crab cakes are light brown. Drain on paper towel. Serve on bread or saltine crackers. NOTE: NEVER put bread or cracker crumbs inside a crab cake sandwich. From: Earl Shelsby Date: 01 Feb 94 Cooking Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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