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Bite-sized Crab Cakes
Oil for frying
1/2 cup egg, lightly beaten
1/4 cup mayonnaise
1 tablespoon minced parsley
2 teaspoons Worcestershire Sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh lump crab meat
Preheat oil to 400º F in electric fryer or 350º F in propane fryer. Remove any shell
pieces from crab meat. Lightly squeeze to drain excess moisture, transfer to dish,
cover and chill until needed. Combine breadcrumbs, parsley, salt and pepper; stir well
with a whisk. Add mayonnaise, egg, Worcestershire sauce and mustard; stir well.
Gently stir in crab meat. Shape mixture into 24 (1-inch) patties. Fry in 2 batches for 2
minutes or until golden. Remove from hot oil and drain on paper towels. Serve with
cocktail sauce if desired. (Recipe on page 4)
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