Preparation:
In the Tea Room, the crab filling was stuffed into crab shells, lightly breaded and fried quickly in deep fat.
Thoroughly pick crab meat into a medium bowl. Sprinkle salt, Worcestershire and hot pepper sauce over. Drizzle white sauce over evenly. Toss gently, to keep from breaking up crab meat, until blended. Shape into crab cakes then coat with bread crumbs.
Heat oil in a large skillet over medium heat. Add crab cakes. Sautee until golden on bottom, about 5 minutes, turn and sautee until golden on second side, about 5 minutes longer. |
