Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | Crabmeat |
1 teaspoon | Salt; or to taste |
1 dash | Black pepper; freshly ground, or to taste |
2 slices | White bread; grated |
1 \N | Egg; beaten |
1 \N | Onion; minced |
2 tablespoons | Fresh parsley; minced |
1¼ teaspoon | Prepared mustard |
5 teaspoons | Mayonnaise |
1 teaspoon | Worcestershire sauce |
Place crabmeat in large bowl. Mix ingredients with a fork in order given.
Form into 10 crab cakes. For best results, place in refrigerator for at least 1 hour. Saute in butter until golden brown on both sides. This recipe yields 10 crab cakes.
Recipe Source: BALTIMORE SYMPHONY ORCHESTRA'S COOKBOOK As printed in the 11-28-1990 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Converted by MM_Buster v2.0l.