1 lb Lump Crabmeat
3/4 c Italian dry Breadcrumbs
1 lg Egg — beaten
1/4 c Quality Mayonnaise
1 ts Worcestershire
1 ts Dry Mustard — pref.
Coleman’s
1/2 ts Old Bay Seasoning
1/2 ts Salt
1/4 ts Pepper
1/2 ts Parsley flakes OR — 2 t
Fresh minced
Canola oil — for frying
Lemon Wedges
Carefully pick over crabmeat, without breaking it up.. Add breadcrumbs
and mix gently.. In a separate bowl, combine next 7 ingredients. Gently
blend with crab mixture. Form into 6 patties.. Fry the cakes in oil till
golden, about 3 minutes per side. Drain on paper towels and serve with
lemon wedges.
Yields
1 Servings