Maryland Crab Cakes
Yield
6 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
white bread
|
|
| ¾ | cup |
olive oil
|
|
| 3 | large |
eggs
separated |
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 ½ | pounds |
crab meat
|
|
| 1 | x |
paprika
|
*
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
white bread
|
|
| 177 | ml |
olive oil
|
|
| 3 | large |
eggs
separated |
|
| 1.3 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 680.4 | g |
crab meat
|
|
| 1 | x |
paprika
|
*
|
| 45 | ml |
butter
|
|
Directions
Trim crusts from bread and lay slices on a shallow platter.
Pour oil over them and let stand until bread is thoroughly saturated.
Use forks to break into small pieces.
Combine egg yolks with mustard, salt and Worcestershire sauce.
Beat lightly.
Stir in bread and crab meat, gently fold in stiffly beaten egg whites, and shape mixture into patties.
Sprinkle with paprika and sauté in heated butter until golden on both sides.
