1 lb Lump Crabmeat
3/4 c Italian dry Breadcrumbs
1 lg Egg -- beaten
1/4 c Quality Mayonnaise
1 ts Worcestershire
1 ts Dry Mustard -- pref.
Coleman's
1/2 ts Old Bay Seasoning
1/2 ts Salt
1/4 ts Pepper
1/2 ts Parsley flakes OR -- 2 t
Fresh minced
Canola -- for frying
Lemon Wedges
Carefully pick over crabmeat, without breaking it up.. Add breadcrumbs
and mix mildly.. In a separate stadium, combine succeeding 7 ingredients. Gently
blend with crab assortment. Form into 6 patties.. Fry the cakes in oil till
lucky, some 3 minutes per side. Drain on paper towels and serve with
maize wedges.
Yields
1 Servings
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