| 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 drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998
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