MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

Miss Shirley's Eastern Shore Crab Cakes image

Provided by John Shields

Yield Serves 6

Number Of Ingredients 12

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2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons crab seasoning, such as Phillips' seafood seasoning
2 teaspoons dried parsley flakes
2 heaping tablespoons mayonnaise
1/2 teaspoon dry mustard
2 pounds jumbo lump crabmeat, picked over
4 slices white bread, crumbled
Vegetable oil, for frying
Soda crackers for serving
Tasty Tartar Sauce

Steps:

In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
To fry the crab cakes:
Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
To broil:
Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
Serve with soda crackers and tartar sauce.