|
|
MARYLAND STYLE CRABCAKES 1 lb. freshly picked crabmeat (backfin is best, claw meat is okay, avoid "special crabmeat" which is mostly shell and cartilage) 1/2 c. Italian seasoned bread crumbs 1 medium egg 1/2 c. mayonnaise 1/4 tsp. salt 1/8 tsp. pepper 1/2 tsp. Worcestershire sauce 1/2 tsp. dry mustard oil or butter for frying Remove all shell and cartilage from the crabmeat. In a mixing bowl, stir or whisk the egg for several seconds and then add the mayonnaise, salt, pepper, Worcestershire sauce, dry mustard and bread crumbs. Mix together well. Add the crabmeat and mix gently but thoroughly, trying not to break up the pieces of crab. Shape into 5 or 6 cakes and cook in a frypan, in just enough oil or butter to prevent sticking. Cook until browned, about 5 minutes on each side. For the best of both worlds, try frying in oil with just a little butter added for flavor. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |