1 lb Crabmeat; backfin
3 tb Self-rising flour or
– pancake mix
4 Shakes worcestershire sauce
– approximately 1/8 teaspoon
1 Egg
1 tb Parsley flakes
1 tb Prepared mustard
2 Generous tablespoons
– mayonnaise
3/4 c Vegetable oil
Recipe by: Frances Kitching, from her cookbook “Mrs. Kitching’s Smith
Island Cookbook”
Place Crabmeat in a bowl and sort through for extraneous shell. Avoid
breaking the lumps. Shell encloses the lump meat; it does not perforate the
nodes of flesh. Add the rest of the ingredients, except the vegetable oil,
and blend together gently with a two-pronged fork. Heat the oil in a
skillet. There should be one inch of oil in the skillet. When a droplet of
water spatters upon contact with the hot oil, the crab cakes can be placed
in the skillet. Use an Ice Cream scoop to form and remove the crab cakes
from the bowl. Fry a skillet full of crab cakes in the oil until golden
brown on one side. turn and fry on the other side for one minute, or until
golden brown. Remove and drain on paper towels. The same vegetable oil will
cook the entire batch of crab cakes; that’s several skillets full.
Yield: 8 to 10 crab cakes
Yields
8 -10 cakes