2 SLICES DRY OR LIGHTLY TOASTED BREAD SMALL AMOUNT OF MILK 1 TBSP. MAYONNAISE 1 TBSP WORCESTERSHIRE SAUCE 1 TBSP. PARSLEY FLAKES 1 TBSP BAKING POWDER 1 TSP. SEAFOOD SEASONING 1/4 TSP. SALT 1 EGG BEATEN 1 POUND FRESH LUMP CRABMEAT GREEN ONIONS TO TASTE
Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties. Broil or fry until golden brown on both sides. Makes 4 crab cakes. Top with ketchup or tartar sauce. Note: 2 cups of crabmeat leftover from a crab boil can be used if no lump crabmeat is available.
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