3/4 cup bread crumbs (mix plain & Italian)
2 eggs
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
12 oz to 1 lb backfin crabmeat
Mix all ingredients but crabmeat well.
Gently toss in crabmeat.
Shape into 8 to 12 cakes.
Sauté 5 min. on each side on medium high heat, DO NOT burn.
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