| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lump Crabmeat |
| 3/4 |
c |
Italian dry Breadcrumbs |
| 1 |
lg |
Egg — beaten |
| 1/4 |
c |
Quality Mayonnaise |
| 1 |
ts |
Worcestershire |
| 1 |
ts |
Dry Mustard — pref. |
|
|
Coleman's |
| 1/2 |
ts |
Old Bay Seasoning |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Parsley flakes OR — 2 t |
|
|
Fresh minced |
|
|
Canola oil — for frying |
|
|
Lemon Wedges |
INSTRUCTIONS
Carefully pick over crabmeat, without breaking it up.. Add breadcrumbs
and mix gently.. In a separate bowl, combine next 7 ingredients. Gently
blend with crab mixture. Form into 6 patties.. Fry the cakes in oil till
golden, about 3 minutes per side. Drain on paper towels and serve with
lemon wedges.
Recipe By : cyberh@hic.net (Mike)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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