Maryland Lady Crab Cakes
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
Maryland |
|
| 1 | cup |
bread crumbs
italian style |
|
| 1 | large |
eggs
or 2 small |
|
| ¼ | cup |
mayonnaise
approximately |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
margarine
butter, or oil, for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
Maryland |
|
| 237 | ml |
bread crumbs
italian style |
|
| 1 | large |
eggs
or 2 small |
|
| 59 | ml |
mayonnaise
approximately |
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
margarine
butter, or oil, for frying |
*
|
Directions
Remove all cartilage from crabmeat.
In a bowl, mix breadcrumbs, egg(s), mayonnaise and seasonings.
Add crabmeat and mix gently but thoroughly.
If mixture is too dry add a little more mayonnaise.
Shape into six cakes.
Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.
NOTE: If desired, crab cakes may be deep fried at 350 degrees, two to three minutes, or until browned.
