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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This is a great meal for a luncheon or a light supper. Found this hand written in one of my put together cookbooks. Serve with a salad and lemon slices. Ingredients:
2 slices white bread, crust removed |
1/4 cup milk |
1 lb crabmeat, flaked |
3 green onions, chopped |
1/4 cup mayonnaise |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1/2 lemon, juice of |
salt |
peanut oil |
Directions:
1. Place bread in bowl and cover with milk. Let stand 5 minutes.
2. Squeeze out excess milk from bread and place in clean bowl. Add remaining ingredients to the bread mixture and mix well. Cover and refrigerate 2 hours.
3. Shape mixture into thick pancakes. Cook in hot oil over medium heat , about 4 or 5 minutes or until nicely browned.
4. Serve with fresh lemon.
5. I place them on a paper towel for 1 minute to take away any extra oil.
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