1 Egg, beaten
4 tb Mayonnaise
1/3 c Breadcrumbs
1 tb Minced fresh parsley
2 ts Worcestershire sauce
1 ts Prepared mustard
Salt and freshly ground
Pepper to taste
1 lb Lump crabmeat, picked
Through to remove cartilage
Breadcrumbs for coating crab
Cakes
1/4 c Vegetable shortening for
Frying
1 Lemon cut into wedges
(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
Yields
4 servings