Delicious Chesapeake Bay Crab Cakes

Serving Size: 10

1 pound Crabmeat
1 teaspoon Salt, or to taste
1 dash Black pepper, freshly ground or to taste
2 slices White bread, grated
1 Egg, beaten
1 Onion, minced
2 tablespoon Fresh parsley, minced
1 1/4 teaspoons Prepared mustard
5 teaspoons Mayonnaise
1 teaspoon 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



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