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.