Delmarva Crab Cakes
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
mayonnaise
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¾ | cup |
milk
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
paprika
|
|
| Sauce | |||
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
mayonnaise
|
|
| 237 | ml |
bread crumbs
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
dry mustard
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 177 | ml |
milk
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
paprika
|
|
| Sauce | |||
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
Directions
Pick out shells from crabmeat and sprinkle crab with lemon juice.
Make sauce.
Heat and stir together butter and flour and stir in ½ cup milk until thick.
Cool.
Beat 2 eggs with the cooled sauce and blend in the mayo, ¼ 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.
