| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Italian | Seafood | 1 | Servings |
INGREDIENTS
| 1 | lb | Crabmeat |
| 1 | c | Italian Seasoned Bread Crumbs |
| 1 | lg | Egg; (or 2 small) |
| 1/4 | c | Mayonnaise |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Worcestershire Sauce |
| 1 | ts | Dry Mustard |
| Margarine; Oil or Butter, For Frying |
INSTRUCTIONS
Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently, but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in frying pan in just enough fat to prevent sticking, until browned, about 5 minutes on each side. Also, if desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes, or until browned. ~ -- If you don't have dry mustard, us very small amount of regular mustard. Posted to TNT Recipes Digest by Donna Tester <tester@shentel.net> on Apr 16, 1998
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