1 lb Backfin crabmeat
2 tb Mayonnaise
1/4 c Cracker meal
Pinch cayenne pepper
1 ts Worcestershire sauce
1 Egg, beaten
Garlic to taste
Combine all ingredients and form into small cakes. Sautee in butter. Serve
hot with tarragon sauce (see separate recipe).
Mrs. Jack Beasley
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).