*  Exported from  MasterCook  *

                         Mama Tucker's Crab Cakes

Recipe By     : David Rosengarten
Serving Size  : 5    Preparation Time :0:00
Categories    : Main Dish                        Seafood
                Shellfish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Fresh lump crabmeat -- picked over
                        for shells and cartilage
   1                    egg
   2      tablespoons   Mayonnaise
   3      slices        White bread -- crusts removed,
                        and cut in 1" chunks
   1 1/2  teaspoons     Worcestershire sauce -- plus
                        extra Worcestershire sauce for serving
   1      teaspoon      Honey mustard - (heaping) -- plus
                        extra honey mustard for serving
     1/2  teaspoon      Old Bay Seasoning
                        Peanut oil and lard -- for deep-frying

   Place crabmeat in a large bowl.  In a small bowl whisk together egg, mayonnaise, bread, Worcestershire sauce, mustard and seasoning; pour over crabmeat and mix well.  Pat one handful of crabmeat mixture into a cake; this amount should make 5 cakes.
   In a large cast-iron skillet, heat about 1-inch oil and lard over medium-high heat.  Add crab cakes and fry 3 to 4 minutes per side, or until well-browned.  Remove crab cakes and drain on paper towels.  Serve with Worcestershire sauce and honey mustard, if desired.
   This recipe yields 5 crab cakes.

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4623 broadcast 12-31-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com

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

     03-28-1998



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