Delicious chesapeake bay crab cakes

10 servings

Ingredients

Quantity 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 Egg; beaten
1 Onion; minced
2 tablespoons Fresh parsley; minced
1¼ teaspoon Prepared mustard
5 teaspoons Mayonnaise
1 teaspoon Worcestershire sauce

Directions

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.

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