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