Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Audrey McVean
1 pound crab meat
¼ to ⅔ cup seasoned breadcrumbs
1 egg
1 ½ tablespoon mayonnaise
⅓ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
oil for sauteing
Combine all ingredients and shape into 10 crab cakes. Refrigerate. Sauté in oil until brown. These crab cakes may be frozen uncooked.