1 lb Crabmeat
2 tb Lemon juice
3 Eggs
2 tb Mayo
1 c Breadcrumbs
1 ts Salt
1/8 ts Pepper
1 ts Dry mustard
2 ts Worchestershire sauce
3/4 c Milk
1/4 c Flour
1 ts Paprika
Sauce:
1 tb Butter
1 tb Flour
1/2 c Milk
Pick out shells from crabmeat and sprinkle crab with lemon juice. Make
sauce. Heat and stir together butter and flour and stir in 1/2 cup milk
until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo,
1/4 cup breadcrumbs, salt and pepper, mustard and worchestershire.Gently
combine crabmeat with saucemixture and chill until firm. Form into 9 to 12
patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then
egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot
shortening until golden. Recipe is typical spicy crab cakes of the Delmarva
area.
Yields
6 Servings