Mrs kitching's crab cakes
8 -10 cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crabmeat; backfin |
| 3 | tablespoons | Self-rising flour or pancake mix |
| 4 | Shakes worcestershire sauce approximately 1/8 teaspoon | |
| 1 | Egg | |
| 1 | tablespoon | Parsley flakes |
| 1 | tablespoon | Prepared mustard |
| 2 | Generous tablespoons mayonnaise | |
| ¾ | cup | Vegetable oil |
Directions
Recipe by: Frances Kitching, from her cookbook "Mrs. Kitching's Smith Island Cookbook"
Place Crabmeat in a bowl and sort through for extraneous shell. Avoid breaking the lumps. Shell encloses the lump meat; it does not perforate the nodes of flesh. Add the rest of the ingredients, except the vegetable oil, and blend together gently with a two-pronged fork. Heat the oil in a skillet. There should be one inch of oil in the skillet. When a droplet of water spatters upon contact with the hot oil, the crab cakes can be placed in the skillet. Use an Ice Cream scoop to form and remove the crab cakes from the bowl. Fry a skillet full of crab cakes in the oil until golden brown on one side. turn and fry on the other side for one minute, or until golden brown. Remove and drain on paper towels. The same vegetable oil will cook the entire batch of crab cakes; that's several skillets full.
Yield: 8 to 10 crab cakes
Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #794 by Bill Webster <thelma@...> on Sep 20, 1997