Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Maryland backfin crabmeat |
1 \N | Egg, beaten |
¼ \N | Finely chopped green pepper |
1 slice | White bread, cubed |
1 teaspoon | Worcestershire sauce |
1 teaspoon | Prepared mustard |
1 teaspoon | Lemon juice |
¼ teaspoon | Salt |
¼ teaspoon | Pepper fat or oil for frying |
Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat.
Form into six cakes. Fry in just enough oil to prevent sticking til brown.