Delmarva crab cakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crabmeat |
| 2 | tablespoons | Lemon juice |
| 3 | Eggs | |
| 2 | tablespoons | Mayo |
| 1 | cup | Breadcrumbs |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Dry mustard |
| 2 | teaspoons | Worchestershire sauce |
| ¾ | cup | Milk |
| ¼ | cup | Flour |
| 1 | teaspoon | Paprika |
| Sauce: | ||
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| ½ | cup | Milk |
Directions
Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in ½ cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, ¼ cup breadcrumbs, salt and pepper, mustard and worchestershire.Gently combine crabmeat with saucemixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden. Recipe is typical spicy crab cakes of the Delmarva area.
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