Maryland crab cakes i

4 servings

Ingredients

Quantity Ingredient
1 Egg, beaten
4 tablespoons Mayonnaise
⅓ cup Breadcrumbs
1 tablespoon Minced fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon Prepared mustard
Salt and freshly ground
Pepper to taste
1 pounds Lump crabmeat, picked
Through to remove cartilage
Breadcrumbs for coating crab
Cakes
¼ cup Vegetable shortening for
Frying
1 Lemon cut into wedges
(garnish)

Directions

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.

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