Ingredients & Directions
1 lb Backfin crabmeat 1/4 c Cracker meal
1 ts Worcestershire sauce 1 x Garlic to taste
2 tb Mayonnaise 1 x Pinch cayenne pepper
1 ea Egg, beaten
Combine all ingredients and form into small cakes. Sautee in butter. Serve
hot with tarragon sauce (see separate recipe).
Mrs. Jack Beasley
Yields
4 servings