Maryland crab cakes i

Yield: 4 servings

Measure Ingredient
1 \N Egg, beaten
4 tablespoons Mayonnaise
⅓ cup Breadcrumbs
1 tablespoon Minced fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon Prepared mustard
\N \N Salt and freshly ground
\N \N Pepper to taste
1 pounds Lump crabmeat, picked
\N \N Through to remove cartilage
\N \N Breadcrumbs for coating crab
\N \N Cakes
¼ cup Vegetable shortening for
\N \N Frying
1 \N Lemon cut into wedges
\N \N (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.

Please note that these recipes have been provided with the permission of and courtesy of the copyright holders. The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen.

Similar recipes