Side Pannel
Mama Tucker's Crab Cakes
Ingredients List
- 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
Directions
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
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
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