Delmarva Crab Cakes

Recipe Ingredients

1 lb	454g / 16oz	Crabmeat
2 tablespoons	30ml	Lemon juice
3		Eggs
2 tablespoons	30ml	Mayo
1 cup	146g / 5.1oz	Breadcrumbs
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Dry mustard
2 teaspoons	10ml	Worcestershire sauce
3/4 cup	177ml	Milk
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Paprika
		Sauce
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
1/2 cup	118ml	Milk

Recipe Instructions

Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in 1/2 cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and Worcestershire.

Gently combine crabmeat with sauce mixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden. Recipe is typical spicy crab cakes of the Delmarva area.

Source:
GRIT -- JULY 27, 1997

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