Maryland Blue Crab/No Filler Crabcake..

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pathann

live in Boone NC with my dog

1 lb. Crabmeat (Backfin/Lump, picked over for shell)

⅓ cup Mayonnaise

2 tsp. Old Bay Seasoning

1 tsp. Dry Mustard

1 Egg

2 tsp. Lemon Juice

2 tsp. Worcestershire Sauce

White Enriched Flour

Butter for frying

In a large bowl, combine mayonnaise, egg, lemon juice, Worcestershire Sauce and dry ingredients. Mix thoroughly and gradually pour over crabmeat, all the while gently mixing... Slowly add just enough of this mixture so as to allow you to form cakes which will stick together well. Chances are you won't use all of this mixture, but it's always easier to add more. Form sand dollar-sized crab cakes and dredge both sides in white flour, gently shaking excess flour off. Over a medium to medium high heat, fry crab cakes in butter for approximately 2 - 3 minutes per side or until cakes achieve a golden brown outer coating. Drain crab cakes on paper towel, drizzle w/ lemon juice and serve warm. In a large bowl, combine mayonnaise, egg, lemon juice, Worcestershire Sauce and dry ingredients. Mix thoroughly and gradually pour over crabmeat, all the while gently mixing... Slowly add just enough of this mixture so as to allow you to form cakes which will stick together well. Chances are you won't use all of this mixture, but it's always easier to add more. Form sand dollar-sized crab cakes and dredge both sides in white flour, gently shaking excess flour off. Over a medium to medium high heat, fry crab cakes in butter for approximately 2 to 3 minutes per side or until cakes achieve a golden brown outer coating. Drain crab cakes on paper towel, drizzle w/ lemon juice and serve warm.

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