Yield: 5 Servings
Measure | Ingredient |
---|---|
1 pounds | Crabmeat |
3 tablespoons | Self rising flour |
4 \N | Shakes Worcestershire sauce |
1 large | Egg |
3 tablespoons | Chopped fresh parsley -OR- |
1 tablespoon | Parsley flakes |
1 tablespoon | Mustard |
2 tablespoons | Mayonnaise; generous tablespoons! |
\N \N | Salt; pepper to taste |
Remove any shells from crabmeat. Add the rest of the ingredients and blend with fork. Heat about ¼ cup of oil in pan. Use ice cream scoop to form crab cakes. Fry until golden brown..about 3 minutes on one side. Turn and fry the other side for one minute or until golden brown. Remove and drain on paper towels. Makes about 10 crabcakes.
NOTES : A simple and truly pure crabcake. Recipe is requested often! Recipe by: Mrs. Kitching's Smith Island Cookbook Posted to recipelu-digest Volume 01 Number 621 by "tess@..." <tess@...> on Jan 28, 1998