Subj : Earls Crab Cakes
To   : All
From : Ben Collver
Date : Sat Oct 04 2025 08:26:43

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Earl's Crab Cakes
 Categories: Crab, Seafood
      Yield: 4 Cakes
 
      1 lb Backfin crab meat
      2 ds Worcestershire sauce
      1 ds Dry mustard
      2 tb Mayonnaise
  1 1/2 ts Old Bay seasoning
      1    Egg; beaten
 
  Make sure there are no shells in crab meat. There shouldn't be very
  many in backfin. Handle carefully so that the meat remains in lumps.
  Put all ingredients in a bowl and carefully mix so that the crab meat
  remains in lumps. I do this by repeatedly lifting the lumps with my
  fingers and turning them over in the bowl. Form into 4 crab cakes and
  place on a platter or dish. Place in refrigerator for at least 1
  hour, longer if time permits. This allows egg to gel enough to hold
  crab cake together when frying. Deep fry in hot vegetable oil
  (375?F) for about 90 seconds or until crab cakes are light brown.
  Drain on paper towel. Serve on bread or saltine crackers.
  
  Note:
  
  Never put bread or cracker crumbs inside a crab cake sandwich.
  
  Recipe by Earl Shelsby
 
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