| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Grains | Fish, Crab | 5 | Servings | |
INGREDIENTS
| 1 | lb | Fresh lump crabmeat picked over for shells and cartilage |
| 1 | Egg | |
| 2 | tb | Mayonnaise |
| 3 | sl | White bread (such as Wonder) no crusts and; cut in 1 inch cubes |
| 1 1/2 | ts | Worcestershire sauce; plus extra for, serving |
| 1 | ts | Honey mustard; plus extra for serving |
| 1/2 | ts | Old bay seasoning |
| Peanut oil and lard for deep frying |
INSTRUCTIONS
Place crabmeat in a large bowl. In a small bowl whisk together egg, mayonnaise, bread, Worcestershire sauce, mustard and seasoning; pour over crabmeat and mix well. Pat one handful of crabmeat mixture into a cake; this amount should make 5 cakes. In a large cast-iron skillet, heat about 1-inch oil and lard over medium-high heat. Add crab cakes and fry 3 to 4 minutes per side, or until well-browned. Remove crab cakes and drain on paper towels. Serve with Worcestershire sauce and honey mustard, if desired. Yield: 5 Crab Cakes Recipe by: Taste Show #ts4623 Posted to MC-Recipe Digest by [email protected] (LeRoy C Trnavsky) on Apr 25, 1998
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