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Crab patties

The eastern coast states of Maryland and Virginia are noted for their seafood, particularly crab and lobster and this is a typical dish of the region. They may be served hot or cold.

ingredients

4 - 6 servings
1/2 kg (1 lb) Crabmeat, shell and cartilage removed and flaked
75 g (3 oz) 1 1/2 cups Fresh white breadcrumbs
1 Egg yolk
2 Tbs Mayonnaise
12 Spring onions (scallions), finely chopped
1 Hard-boiled egg, finely chopped
1 tsp Chopped fresh marjoram
2 tsp Lemon juice
Salt and pepper to taste
1/4 tsp Cayenne pepper
125 ml (4 floz) 1/2 cup Vegetable oil
1/2 bunch Watercress

method

1. Combine the crabmeat, breadcrumbs, egg yolk, mayonnaise, spring onions (scallions), egg, marjoram, lemon juice and seasonings.

2. Mix and knead the mixture until it is well blended. Shape into 5 cm (2 in) balls, then flatten them into patties with the palm of your hands.

3. Heat the oil in a large frying-pan. Add the patties, a few at a time, and fry for 3 to 5 minutes on each side, or until they are evenly browned.

4. Transfer to kitchen towels to drain while you fry the remaining patties in the same way.

5. Arrange the patties on a warmed serving dish and garnish with the watercress. Serve at once, if you are serving them hot.

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