Crabcakes(Cook Now In Deep Fat Fryer Or Freezes Well.)

• 5 lb. crabmeat, hulled
• lemon juice
• 10 slices loaf bread
• 5 eggs, beaten slightly
• 1 3/4 Tbsp. Worcestershire
• 5 Tbsp. mayonnaise
• salt and pepper to taste
• 1 2/3 Tbsp. dry mustard
• 1 Tbsp. paprika (optional)

1. Sprinkle crabmeat with lemon juice and set aside.
2. Remove crusty ends from bread and break into small pieces.
3. Place in large bowl.
4. Add eggs.
5. Mix eggs and bread.
6. Add Worcestershire, mayonnaise, salt, pepper, mustard and paprika.
7. Form into cakes. Makes approximately 7 crabcakes per pound of crabmeat.
8. Flash freeze on cookie sheets and store in freezer in plastic freezer bags.
9. This way you can take out only as many as needed and they won't stick together.
10. Thaw before cooking and the center will be done when the crabcakes are golden brown.
11. This recipe makes approximately 3 dozen.

crabmeat, lemon juice, bread, eggs, worcestershire, mayonnaise, salt, dry mustard, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603901 (may not work)