2 1/2 tb Fresh parsley, chop
2 c Ex-heavy mayonnaise
5 tb Worcestershire sauce
2/3 ts Cayenne
3 tb Old Bay Seasoning
2/3 ts White pepper
1 1/2 lg Eggs
7 oz Cracker meal
3 lb Lump crabmeat, pick over
1/2 c Drawn or clarified butter
LEMON BASIL MAYONNAISE
2 c Heavy mayo
2 tb Fresh basil, chop
1/4 c Lemon juice
1 tb Dijon-style mustard
2/3 ts White pepper
MUSTARD MAYONNAISE
2 c Heavy mayo
1/2 c Dry mustard
1/2 c Champagne vinegar
1/2 c Grainy mustard
1/4 c Worcestershire
1/4 c Light brown sugar
CAKES-In a bowl combine well parsley, mayo, Worcestershire and
seasonings. Add eggs and cracker meal and combine well. Add crabmeat
and combine gently. Form lightly into 12 patties. Preheat oven to
450~. In a castiron skillet heat butter over moderately high heat
until hot but not smoking. Cook cakes, turning, until lightly
browned. Put cakes on a baking sheet and bake for 10 minutes. Serve
with MAYONNAISE-Combine ingredients for each mayonnaise and serve
with cakes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings