TZUTC: -0700   
   MSGID: 33609.fidonet_cooking@1:105/500 2d46f5fc   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Earl's Crab Cakes   
    Categories: Crab, Seafood   
         Yield: 4 Cakes   
       
         1 lb Backfin crab meat   
         2 ds Worcestershire sauce   
         1 ds Dry mustard   
         2 tb Mayonnaise   
     1 1/2 ts Old Bay seasoning   
         1    Egg; beaten   
       
     Make sure there are no shells in crab meat. There shouldn't be very   
     many in backfin. Handle carefully so that the meat remains in lumps.   
     Put all ingredients in a bowl and carefully mix so that the crab meat   
     remains in lumps. I do this by repeatedly lifting the lumps with my   
     fingers and turning them over in the bowl. Form into 4 crab cakes and   
     place on a platter or dish. Place in refrigerator for at least 1   
     hour, longer if time permits. This allows egg to gel enough to hold   
     crab cake together when frying. Deep fry in hot vegetable oil   
     (375?F) for about 90 seconds or until crab cakes are light brown.   
     Drain on paper towel. Serve on bread or saltine crackers.   
        
     Note:   
        
     Never put bread or cracker crumbs inside a crab cake sandwich.   
        
     Recipe by Earl Shelsby   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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