Delmarva crab cakes

6 Servings

Ingredients

Quantity Ingredient
1 pounds Crabmeat
2 tablespoons Lemon juice
3 Eggs
2 tablespoons Mayo
1 cup Breadcrumbs
1 teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Dry mustard
2 teaspoons Worchestershire sauce
¾ cup Milk
¼ cup Flour
1 teaspoon Paprika
Sauce:
1 tablespoon Butter
1 tablespoon Flour
½ cup Milk

Directions

Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in ½ cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, ¼ cup breadcrumbs, salt and pepper, mustard and worchestershire.Gently combine crabmeat with saucemixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden. Recipe is typical spicy crab cakes of the Delmarva area.

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