Yield: 1 Servings
|1 \N||Egg; beaten|
|1 tablespoon||Minced fresh parsley|
|2 teaspoons||Worcestershire sauce|
|1 teaspoon||Prepared mustard|
|\N \N||Salt and freshly ground pepper to taste|
|1 pounds||Lump crabmeat; picked through to remove cartilage|
|\N \N||Breadcrumbs for coating crab cakes|
|¼ cup||Vegetable shortening for frying|
|1 \N||Lemon cut into wedges (garnish)|
In a bowl, combine beaten egg, mayonnaise, breadcrumbs, parsley, Worcestershire sauce, mustard, salt and pepper and mix well. Pour over crabmeat and toss gently but thoroughly. Form into 6 crab cakes and coat with breadcrumb. Refrigerate 15 minutes. Heat shoetening in a skillet until hot but not smoking. Fry crab cakes until golden on one side, then turn and cook other side. Drain on paper towels. Serve at once with lemon wedges.
Reprinted from "The Original Baltimore Neighborhood Cookbook" by Irina Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia PA.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997