1 lb Crabmeat; (backfin and/or
-lump)
1 lg Egg
1/4 c Hellman’s mayonnaise
1/2 ts Salt
1/4 ts Pepper
1 ts Worcestershire sauce
1 ts Old Bay Seasoning
1 ts Dry mustard
Saltine crackers
Oil and/or butter for frying
Pick out any shell from crabmeat and place crab in a large bowl.
In a small bowl mix egg, mayo, and seasonings. Pour over crabmeat and fold
gently until blended. Crush the saltine crackers with your fingers into
coarse crumbs. I don’t actually measure, but use enough to help the mixture
hold together, probably about half of a sleeve of crackers. Fold in the
cracker crumbs gently. Cover bowl and chill until ready to cook.
Form into small patties (about 10 – 12) and fry in hot oil/butter 5 minutes
per side, until golden brown. Serve immediately.
Yields
4 Servings