Mama tucker's crab cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh lump crabmeat, picked |
| Over for shells and | ||
| Cartilage | ||
| 1 | Egg | |
| 2 | tablespoons | Mayonnaise |
| 3 | slices | White bread (such as Wonder) |
| Crusts removed and cut in | ||
| 1 | Inch | |
| Chunks | ||
| 1½ | teaspoon | Worcestershire sauce, plus |
| Extra for serving | ||
| 1 | Heaping teaspoon honey | |
| Mustard, plus extra for | ||
| Serving | ||
| ½ | teaspoon | Old Bay Seasoning |
| Peanut oil and lard, for | ||
| Deep-frying | ||
Directions
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 cast-iron skillet, heat about 1-inch oil and lard over medium-high heat. Add crab cakes and fry 3 to 4 minutes per side, or until well-browned. Remove crab cakes and drain on paper towels.
Serve with Worcestershire sauce and honey mustard, if desired.
Yield: 5 Crab Cakes
TASTE SHOW #TS4623
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