Title: Delicious Chesapeake Bay Crab Cakes
Categories: Frugal01
Yield: 10 servings

1 lb Crabmeat
1 ts Salt; or to taste
1 ds Black pepper; freshly
-ground, or to taste
2 sl White bread; grated
1 Egg; beaten
1 Onion; minced
2 tb Fresh parsley; minced
1 1/4 ts Prepared mustard
5 ts Mayonnaise
1 ts Worcestershire sauce

Place crabmeat in large bowl. Mix ingredients with a fork in order given.
Form into 10 crab cakes. For best results, place in refrigerator for at
least 1 hour. Saute in butter until golden brown on both sides. This recipe
yields 10 crab cakes.

Recipe Source: BALTIMORE SYMPHONY ORCHESTRA'S COOKBOOK As printed in the
11-28-1990 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-28-1994

Converted by MM_Buster v2.0l.