1 Egg; beaten
4 tb Mayonnaise
1/3 c Breadcrumbs
1 tb Minced fresh parsley
2 ts Worcestershire sauce
1 ts Prepared mustard
Salt and freshly ground
-pepper to taste
1 lb Lump crabmeat; picked
-through to remove cartilage
Breadcrumbs for coating crab
-cakes
1/4 c Vegetable shortening for
-frying
1 Lemon cut into wedges
-(trim)
In a roll, combine beaten egg, mayonnaise, breadcrumbs, parsley,
Worcestershire sauce, mustard, salt and pepper and mix good. Pour over
crabmeat and toss gently but good. Form into 6 crab cakes and coat
with breadcrumb. Refrigerate 15 proceedings. Heat shoetening in a skillet until
hot but not smoking. Fry crab cakes until golden on one face, then turn and
cook other side. Drain on paper towels. Serve at once with lemon wedges.
Reprinted from "The Original Baltimore Vicinity Cookbook" by Irina
Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia PA.
Yields
1 Servings
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