Ingrients & Directions
1 lb Maryland backfin crabmeat 1 ts Prepared mustard
1 Egg, beaten 1 ts Lemon juice
1/4 Finely chopped green 1/4 ts Salt
-pepper 1/4 ts Pepper
1 sl White bread, cubed -fat or oil for frying
1 ts Worcestershire sauce
Remove cartilage from crabmeat. In a large bowl, mix well all
ingredients except crabmeat and oil, then gently fold in crabmeat.
Form into six cakes. Fry in just enough oil to prevent sticking til
brown.
Yields
1 servings