Maryland Crab Cakes
2 tablespoons light mayonnaise
1 teaspoon dry mustard
½ teaspoon ground black pepper
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
Dash of Tabasco sauce
1 pound lump or backfin crabmeat, picked over for shells
¼ cup cracker crumbs
In a blender or mixing bowl, combine the egg, mayonnaise, mustard, pepper, Old Bay, Worcestershire sauce and Tabasco sauce. Mix until frothy. Place the crabmeat in a bowl, sprinkle on the cracker crumbs and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand or with an ice cream scoop into rounded mounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, yet still hold their shape. Cakes may be sautéed, broiled or deep fried in oil heated to 375 degrees. If deep fried, drain on paper towels. Cooking time is brief, about three minutes on each side or until the cakes are nice and brown. Serves 4.
164 Calories, 5g Fat, trace Dietary Fiber