Posted by: Mimi Hiller 05-27-99 2:58 PM
Crab Cakes by Mimi Hiller
2 slices of bread (crusts removed)
1 tbsp Worcestershire sauce
1 tbsp parsley flakes
1 tbsp baking powder
1 tsp Old Bay Seasoning
1/4 tsp salt
1 egg beaten
1/2 tsp dry mustard
1 envelope Crabcake Classic seasoning
1/2 c + 1 tbsp mayonaise or lowfat mayonnaise (do not use nonfat).
2 lbs crabmeat (jumbo lump, lump, backfin)
Break bread into pieces and moisten with milk.
Add remaining ingredients and mix together thoroughly.
Gently blend in 2 lbs crabmeat
Shape into cakes (approx. 4 oz each).
Bake, broil, panfry or deep fry until golden.