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1 large egg 12 ounces fresh crab meat, preferably lump 2 tablespoons mayonnaise 1 teaspoon finely minced onion 1 teaspoon prepared Dijon mustard 1 teaspoons Worcestershire sauce 1/4 cup dry, unseasoned bread crumbs Beat egg in large bowl. Add crab meat and remainder of ingredients. Toss lightly together. If mixture seems too moist to handle, add a few more bread crumbs. Shape into six patties and coat with additional bread crumbs. Let rest on a sheet of waxed paper before frying. Can be prepared a couple of hours ahead and kept in refrigerator, covered lightly, until ready to fry. Fry in skillet over medium heat, using just enough oil to cover bottom of pan, plus a generous pat of butter. These brown quickly, so watch. This recipe can also be prepared as cocktail tidbits. Make the size of meat balls, roll in crumbs and fry very quickly in deep fat. |
The Crafts Fair Online
Contributed by:
Steve
Craftworks@aol.com