Title: Crab Cakes
Categories: Fish Entree Londontowne
Yield: 4 Servings

1	lb	Backfin crabmeat
1	ts	Worcestershire sauce
2	tb	Mayonnaise
1		Egg, beaten
1/4	c	Cracker meal
		Garlic to taste
		Pinch cayenne pepper

Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley

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