1 lb Fresh lump crabmeat, picked
Over for shells and
Cartilage
1 Egg
2 tb Mayonnaise
3 sl White bread (such as Wonder)
Crusts removed and cut in
1 Inch
Chunks
1 1/2 ts Worcestershire sauce, plus
Extra for serving
1 Heaping teaspoon 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
TASTE SHOW #TS4623
Yields
4 servings