Recipe - Mama Tuckers Crab Cakes

1 pound Fresh lump crabmeat picked
over for shells and
cartilage
1 Egg
2 tablespoon Mayonnaise
3 sl White bread (such as Wonder)
no crusts and; cut in 1
inch cubes
1 One half teaspoon Worcestershire sauce; plus
extra for, serving
1 teaspoon Honey mustard; plus extra
for serving
One half teaspoon 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 castiron skillet, heat about
1inch oil and lard over mediumhigh heat. Add crab cakes and fry 3 to 4
minutes per side, or until wellbrowned. Remove crab cakes and drain on
paper towels. Serve with Worcestershire sauce and honey mustard, if
desired.

Yield: 5 Crab Cakes

Recipe by: Taste Show #ts4623

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998