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Crab Cakes

List of Ingredients

1 large egg
3 Tbsp. mayonnaise
1-1/2 tsp. dry mustard
1/4 c. chopped drained bottled pimiento
3 Tbsp. minced fresh parsley leaves
1 tsp. Old Bay Seasoning
1 tsp. Worchestershire sauce
2 dashes tobasco sauce
1/4 tsp. black pepper
1/4 tsp. salt
1 lb. backfin or lump crab meat picked over
3/4 c. finely crushed Saltines (about 20 crackers)
2 Tbsp. veg. oil
1 Tbsp. butter
lemon wedges


Recipe

In a large bowl, wisk together the egg, mayonnaise, mustard pimiento, parsley, Old Bay, Worchestershire, Tabasco,pepper and salt. Add the crab meat and 1/4 c. of the saltines, and toss the mixture gently. Spread the remaining 1/2 c. saltines on a plate. Form the crab mixture with a 1/3 c. measure gently into 8-3/4 in. thick patties, and coat the top and bottom of each patty carefully with the salines. Transfer the crab cakes as they are formed to a sheet of wax paper. In a large skillet, heat the oil and butter over med. high heat,until the foam subsides. Saute the crab cakes in batches for 1 to 2 min. on each side until golden. Transfer to a heated platter. Serve with lemon wedges.
Serves 8 as a first course.