Miss Shirley's Eastern Shore Crab Cakes
Coastal Cooking with John Shields, 2004. This is a nice working recipe for crab cake not as fancy as the previous one but it has all the instructions and serves the same amount of people. If you wish the other feel free to google because others have placed it on the net.
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INGREDIENTS
Nutrition- 2
- 2teaspoons Worcestershire sauce
- 2teaspoons lemon juice
- 2teaspoons phillips crab boil seasoning
- 2teaspoons dried parsley flakes
- 2tablespoons mayonnaise
- 1⁄2teaspoon dry mustard
- 2
- 4slices white bread, crumbled
- vegetable oil, for frying
- soda cracker, for serving
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DIRECTIONS
- In a medium-size bowl combine the first 7 ingredients.
- Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
- Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
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