Recipe - Maryland Crab Cakes - Baltimore Neighborhood Cookbook

1 Egg; beaten
4 tablespoon Mayonnaise
1/3 cup Breadcrumbs
1 tablespoon Minced fresh parsley
2 teaspoon Worcestershire sauce
1 teaspoon Prepared mustard
Salt and freshly ground
pepper to taste
1 pound Lump crabmeat; picked
through to remove cartilage
Breadcrumbs for coating crab
cakes
One fourth cup Vegetable shortening for
frying
1 Lemon cut into wedges
(garnish)

In a bowl, combine beaten egg, mayonnaise, breadcrumbs, parsley,
Worcestershire sauce, mustard, salt and pepper and mix well. Pour over
crabmeat and toss gently but thoroughly. Form into 6 crab cakes and coat
with breadcrumb. Refrigerate 15 minutes. Heat shoetening in a skillet until
hot but not smoking. Fry crab cakes until golden on one side, then turn and
cook other side. Drain on paper towels. Serve at once with lemon wedges.

Reprinted from "The Original Baltimore Neighborhood Cookbook" by Irina
Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia PA.
Posted to MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997