Don't look any further crab cakes-altered

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

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