Maryland fried crab cakes (good housekeeping)
18 Cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bread |
| ½ | cup | Olive oil |
| ½ | teaspoon | Salt |
| 1 | dash | Paprika |
| ⅛ | teaspoon | Dry mustard |
| 1 | teaspoon | Worcestershire sauce |
| 2 | Eggs | |
| 1 | tablespoon | Parsley, chopped |
| 1 | pounds | Crab flakes |
| 1 | pounds | Claw meat |
Directions
Trim crust from bread, lay in flat tin or platter and pour olive oil over them. Let stand 1 hour. Pull apart lightly with two forks. To the small bits of bread add seasonings, yolks of eggs, and crab meat.
Mix lightly with a fork, fold in stiffly beaten egg whites and shape into about 18 cakes. Brown in a hot skillet just brushed with fat. If carefully mixed, these crab cakes will be light and fluffy and of a delicate flavor. Canned crab meat can of course be used.
Taken from Good Housekeeping.