| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
White bread |
| 3/4 |
c |
Olive oil |
| 3 |
|
Eggs–seperated |
| 1/4 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Worcestershire Sauce |
| 1 1/2 |
lb |
Crab meat |
|
|
Paprika |
| 3 |
tb |
Butter |
INSTRUCTIONS
Maryland Crab Cakes
Trim crusts from bread and lay slices on a shallow platter. Pour oil over
them and let stand until bread is thoroughly saturated. Use forks to break
into small pieces. Combine egg yolks with mustard, salt and Worcestershire
sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly
beaten egg whites, and shape mixture into patties. Sprinkle with paprika
and saute in heated butter until golden on both sides.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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