Subj:  Crab Cakes

Crab Cakes

1 egg, beaten
1/4 tsp. seasoned salt
1/2 tsp. Old Bay seasoning
1/8 tsp. pepper
1/2 tsp. dry mustard
2 drops Louisiana Hot Sauce
1 tsp. prepared horseradish
1 tsp. worcestershire sauce
1 pound fresh crabmeat, drained and flaked
2 tbp. dry breadcrumbs, ground fine
vegetable oil for frying
garnishes include wedges of lemon, parsley, tomato slices.

Combine first 8 ingredients. Stir well and stir in crabmeat and breadcrumbs. Shape into 6
patties. Pour oil to a depth of 2 inches in a dutch oven. Heat oil to 375. Fry patties until
golden brown. Drain on paper towels and serve.

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