* Exported from MasterCook *
Mama Tucker's Crab Cakes
Recipe By : David Rosengarten
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh lump crabmeat -- picked over
for shells and cartilage
1 egg
2 tablespoons Mayonnaise
3 slices White bread -- crusts removed,
and cut in 1" chunks
1 1/2 teaspoons Worcestershire sauce -- plus
extra Worcestershire sauce for serving
1 teaspoon Honey mustard - (heaping) -- plus
extra honey mustard for serving
1/2 teaspoon Old Bay Seasoning
Peanut oil and lard -- for deep-frying
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.
This recipe yields 5 crab cakes.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4623 broadcast 12-31-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-28-1998
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