Mama tucker's crab cakes

Yield: 4 servings

Measure Ingredient
1 pounds Fresh lump crabmeat, picked
\N \N Over for shells and
\N \N Cartilage
1 \N Egg
2 tablespoons Mayonnaise
3 slices White bread (such as Wonder)
\N \N Crusts removed and cut in
1 \N Inch
\N \N Chunks
1½ teaspoon Worcestershire sauce, plus
\N \N Extra for serving
1 \N Heaping teaspoon honey
\N \N Mustard, plus extra for
\N \N Serving
½ teaspoon Old Bay Seasoning
\N \N Peanut oil and lard, for
\N \N Deep-frying

Place crabmeat in a large bowl. In a small bowl whisk together egg, mayonnaise, bread, Worcestershire sauce, mustard and seasoning; pour over crabmeat and mix well. Pat one handful of crabmeat mixture into a cake; this amount should make 5 cakes.

In a large cast-iron skillet, heat about 1-inch oil and lard over medium-high heat. Add crab cakes and fry 3 to 4 minutes per side, or until well-browned. Remove crab cakes and drain on paper towels.

Serve with Worcestershire sauce and honey mustard, if desired.

Yield: 5 Crab Cakes

TASTE SHOW #TS4623

Similar recipes