1 lb Maryland backfin crabmeat 1 Egg, beaten 1/4 Finely chopped green -pepper 1 sl White bread, cubed 1 ts Worcestershire sauce 1 ts Prepared mustard 1 ts Lemon juice 1/4 ts Salt 1/4 ts Pepper -fat or oil for frying 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.
|