| 1 |
pound FARM 2 MARKET Lump Crabmeat |
| 5 |
slices white bread |
| 1/2 |
cup milk |
| 2 |
large eggs |
| 1 |
teaspoon dry mustard |
| 1/2 |
teaspoon salt |
| 2 |
teaspoons Worcestershire Sauce |
| 1 |
cup dry bread crumbs |
| 4 |
tablespoons butter |
1) |
Carefully pick over crabmeat and discard any bits of shell or cartilage (even the very best crabmeat has a little shell in it from time to time). |
| 2) |
Trim crusts from bread and lay the bread in a shallow dish, sprinkle with milk and let stand until saturated. Break into small pieces. |
| 3) |
Combine eggs with mustard, salt and Worcestershire Sauce. Stir in soaked bread and crabmeat. |
| 4) |
Form 4 large, flat patties or 8 smaller ones and dredge in breadcrumbs. |
| 5) |
Melt the butter in a large sauté pan and brown the crab cakes on both sides. Remove to platter lined with paper towel and hold in a warm oven until all are done. |
| 6) |
Serve hot with lemon wedges and tartar sauce or sauce of your choice. |
