Ingrients & Directions
1 lb Backfin crabmeat
1 ts Worcestershire sauce
2 tb Mayonnaise
1 ea Egg, beaten
1/4 c Cracker meal
1 x Garlic to taste
1 x Pinch cayenne pepper
Combine all ingredients and form into small cakes. Sautee in butter.
Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley
Yields
4 Servings