1 lb Fresh lump crabmeat picked
-over for shells and
-cartilage
1 Egg
2 tb Mayonnaise
3 sl White bread (such as Wonder)
-no crusts and; cut in 1
-inch cubes
1 1/2 ts Worcestershire sauce; plus
-extra for, serving
1 ts Honey mustard; plus extra
-for serving
1/2 ts Old bay seasoning
Peanut oil and lard for deep
-frying
Place crabmeat in a large bowl. In a small bowl whisk together egg,
mayonnaise, bread, Worcestershire sauce, mustard and seasoning; pour over
crabmeat and mix well. Pat one handful of crabmeat mixture into a cake;
this amount should make 5 cakes. In a large cast-iron skillet, heat about
1-inch oil and lard over medium-high heat. Add crab cakes and fry 3 to 4
minutes per side, or until well-browned. Remove crab cakes and drain on
paper towels. Serve with Worcestershire sauce and honey mustard, if
desired.
Yield: 5 Crab Cakes
Yields
5 Servings