| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Crabmeat; (backfin and/or lump) |
| 1 |
lg |
Egg |
| 1/4 |
c |
Hellman's mayonnaise |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Old Bay Seasoning |
| 1 |
ts |
Dry mustard |
|
|
Saltine crackers |
|
|
Oil and/or butter for frying |
INSTRUCTIONS
Pick out any shell from crabmeat and place crab in a large bowl.
In a small bowl mix egg, mayo, and seasonings. Pour over crabmeat and fold
gently until blended. Crush the saltine crackers with your fingers into
coarse crumbs. I don't actually measure, but use enough to help the mixture
hold together, probably about half of a sleeve of crackers. Fold in the
cracker crumbs gently. Cover bowl and chill until ready to cook.
Form into small patties (about 10 - 12) and fry in hot oil/butter 5 minutes
per side, until golden brown. Serve immediately.
Posted to TNT Recipes Digest by Lynn Nelson <lynnn@erols.com> on Apr 16,
1998
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