Backfin Crab Cakes
These require fresh crabmeat, don’t use the canned variety.
INGREDIENTS:
1 lb backfin crabmeat
1 large egg, beaten
1/4 medium finely chopped green pepper
1 slice white bread, cubed
1 tsp worcestershire sauce
1 tsp prepared mustard
1 tsp lemon juice
1/4 tsp salt
1/4 tsp oil for frying
DIRECTIONS:
1. Remove cartilage from crabmeat.
2. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat.
3. Form into six cakes. Fry in just enough oil to prevent sticking til brown.
Prep: 5 minutes
Cook: 10 minutes
Serves: 6