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Shady Side Crab Cakes




Source of Recipe


Internet


List of Ingredients




1lb Maryland lump or backfin crabmeat
1 cup seasoned bread crumbs of crushed crackers
1/3 cup mayonaise or salad dressing
1 egg
1 teaspoon Worstershire sauce
1 teaspoon dry mustard
1 tablespoon Old Bay® seafood seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
about 1/2 cup of butter for frying

Recipe



Rinse crabmeat and remove any leftover cartilage/shell (the more time you spend doing this now, the less time you'll spend pulling the stuff out of your mouth at mealtime). In a separate bowl, combine the remaining ingredients. Gently fold in the crabmeat. If the crab is mixed too harshly it will get mushy (yuk!). Shape this concoction into six hamburger-type patties. If the cakes do not hold together well, add more mayonaise or if your eggs are small, toss in another one of those puppies. Melt the butter over medium heat in a large skillet and cook the crabcakes for about five minutes on each side. When done, the cakes should be lightly brown and firm. Set the cakes on a paper towel momentarily to soak up the excess grease and serve hot with cornbread, salad and a cool beverege (prerferably a malted one).