Crab Cakes

Name: Crab Cakes
Ingredients: 1 lb. crabmeat (back fin); 6 slices dry or day old bread, no crust and crumbled real fine; salt, pepper and parsley to taste; 1 egg; 1 Tbsp. pure wet mustard; 1 Tbsp. Worcestershire sauce; 4 oz. heavy mayonnaise (Kraft works best)

7 ingredients

10 steps

Ingredients

1 lb. crabmeat (back fin)
6 slices dry or day old bread, no crust and crumbled real fine
salt, pepper and parsley to taste
1 egg
1 Tbsp. pure wet mustard
1 Tbsp. Worcestershire sauce
4 oz. heavy mayonnaise (Kraft works best)

Directions

1

Pick crabmeat, leaving in chunks.
2

Fold crabmeat into bread crumbs in which the parsley, salt and pepper have been mixed.
3

Beat together the egg, mustard, Worcestershire sauce and mayonnaise until smooth and lemon colored.
4

Pour over crab meat and bread crumb mixture.
5

Toss lightly.
6

Form into desired size.
7

Refrigerate for several hours before cooking.
8

Reshape crab cakes when ready to cook.
9

Fry in butter or shortening or try broiling them.
10

There is less grease and fat this way (very good).