Fried Crab Cakes
|Crabmeat||1 Pound, shredded|
|Dry bread crumbs||2 Cup (32 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Place all ingredients except 1 cup bread crumbs and the oil in a bowl and mix thoroughly.
Form into 8 balls.
Roll and coat well with reserved bread crumbs, patting down slightly into flat, plump cakes.
Pour several inches of oil into a heavy pan and bring up to 325 degrees on a deep-fry thermometer.
Fry a few crab cakes at a time, turning once, until golden brown on both sides and hot throughout, approximately 4 or 5 minutes.
Drain cakes briefly on paper towels and keep them warm while frying remaining crab cakes.