1 lb Maryland crabmeat
1 c Italian seasoned breadcrumbs
1 lg Egg; or 2 small
1/4 c Mayonnaise; – about
1 ts Worcestershire sauce
1 ts Dry mustard
1/2 ts Salt
1/4 ts Pepper
Margarine; butter or oil; – for frying Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. In a bowl, mix breadcrumbs, egg(s), mayonnaise and seasonings. Add Crabmeat and mix gently but thoroughly. If mixture is too dry add a little more mayonnaise. Shape into six cakes. Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side. NOTE: If desired, crab cakes may be deep fried at 350 degrees, two to three minutes, or until browned. Formatted for you by: Bill Webster —–