Yield: 4 Servings
|1 pounds||Crabmeat; (backfin and/or lump)|
|¼ cup||Hellman's mayonnaise|
|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