Delmarva Crab Cakes

Course : Seafoods
Serves: 6
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1 pound crabmeat
2 tablespoons lemon juice
3 large eggs
2 tablespoons mayo
1 cup breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
3/4 cup milk
1/4 cup flour
1 teaspoon paprika
1 tablespoon butter
1 tablespoon flour
1/2 cup milk

Preparation / Directions:

Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in 1/2 cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and Worcestershire. Gently combine crabmeat with sauce mixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden. Recipe is typical spicy crab cakes of the Delmarva area.

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