Ingredients
- 1 egg
- 1 fat
- 1/4 green (finely chopped)
- 260 gr maryland backfin crabmeat
- 5 ml worcestershire sauce
- 5 ml prepared mustard
- 5 ml lemon juice
- 1 gr salt
- 1 gr pepper
- 1 slice bread (sliced white)
Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat. Form into six cakes. Fry in just enough oil to prevent sticking til brown.
