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
-(garnish)
In a bowl, combine beaten egg, mayonnaise, breadcrumbs, parsley,
Worcestershire sauce, mustard, salt and pepper and mix well. Pour over
crabmeat and toss gently but thoroughly. Form into 6 crab cakes and coat
with breadcrumb. Refrigerate 15 minutes. Heat shoetening in a skillet until
hot but not smoking. Fry crab cakes until golden on one side, then turn and
cook other side. Drain on paper towels. Serve at once with lemon wedges.
Reprinted from “The Original Baltimore Neighborhood Cookbook” by Irina
Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia PA.
Yields
1 Servings