S R N S T R D Y B Y S Y E A N E S I E A A T P E C X E R A A S K A I P E S E B T T N B S R P O E G A D P E D T D O U S H A P E E A W E E F O M I S N U S A T L B C S P R N A A B I L B I T R G A W R O R M I W E I D N S R O O E P E E N D E A A E O D E U D A S W E S P I S E N R B O Y R N T N L A E L P N Y N A A Y D C L E O E N U C E E G A L G M I L N R A M S S S G A P R N W T A L L A D C A K A L E E T X G D S N A I A N H S O T E O A R N A L G S E I E T D G G T L S S P A I O G R U G N Y I T O G O L G U I H F E M E D N N E T A E B D E A E M I O E D S E K A M T L B L E N D S L L E M A Y O N N A I S E A A B N G L U E S T N E I D E R G N I E N H M U MARYLAND CRAB CAKES (Word Search Version) Printed from COOKS.COM 1 lb. Maryland Backfin crabmeat 1 c. Italian seasoned bread crumbs 1 lg. or 2 sm. eggs, beaten 1/4 c. mayonnaise 1 tsp. Worcestershire 1 tsp. dry mustard (or regular) 1/2 tsp. salt 1/4 tsp. pepper butter, butter, or oil for frying Can use 1/2 teaspoon seafood seasoning. In mixing bowl, blend all ingredients EXCEPT for crabmeat. Add crabmeat, fold in gently, but mix thoroughly. Shape into cakes. Cook in fry pan until browned; about 5 minutes on each side. Or wrap crabcakes and place in freezer. Makes 6 crab cakes. |