LOCATION: Recipes >> Shellfish >> Crabcakes 26
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Crabcakes 26
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Crab Cakes
2 slices white bread
1 cup water
1 pound backfin crab meat
2 T prepared mustard
1 T mayonnaise
1 egg, well beaten
1 medium onion, chopped
Paprika, salt and pepper to taste
Soak bread in water. Drain and squeeze dry. Mix with crab meat.
Add remaining ingredients. Make into oval-shaped cakes about 1/2-inch
thick. Fry in vegetable oil in a skillet or broil. Sprinkle with
paprika, salt and pepper while cooking. Drain on paper towels and
serve hot. Serves 5.
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