Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Crabmeat; (backfin and/or lump) |
| 1 large | Egg |
| ¼ cup | Hellman's mayonnaise |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Old Bay Seasoning |
| 1 teaspoon | Dry mustard |
| \N \N | Saltine crackers |
| \N \N | Oil and/or butter for frying |
Pick out any shell from crabmeat and place crab in a large bowl.
In a small bowl mix egg, mayo, and seasonings. Pour over crabmeat and fold gently until blended. Crush the saltine crackers with your fingers into coarse crumbs. I don't actually measure, but use enough to help the mixture hold together, probably about half of a sleeve of crackers. Fold in the cracker crumbs gently. Cover bowl and chill until ready to cook.
Form into small patties (about 10 - 12) and fry in hot oil/butter 5 minutes per side, until golden brown. Serve immediately.
Posted to TNT Recipes Digest by Lynn Nelson <lynnn@...> on Apr 16, 1998