Crab Cakes II Recipe - Cooking Index
Crab Cakes II Recipe - Cooking Index
| 1 lb | 454g / 16oz | Crab meat - either fresh or |
| LUMP <this is important> in cans | ||
| 1/2 cup | 73g / 2.6oz | Bread crumbs |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1 | Egg beaten | |
| 1 tablespoon | 15ml | Chopped parsley |
| 1 tablespoon | 15ml | Dijon mustard |
| 2 tablespoons | 30ml | Hellman's mayonnaise - (generous) |
| Paprika - to taste | ||
| Freshly-ground black pepper - to taste |
Mix egg, Worcestershire sauce, parsley, mustard, mayo, and spices in bowl. Add crab meat (after sorting for shell but avoiding break-up of lumps) then bread crumbs. Mix gently with fork. The mixture is quite damp but cakes are formable. Refrigerate a while.
Heat oil (3/4 inch deep) in skillet until water droplets spatter. Fry cakes until golden brown on one side (about 2 minutes); turn and fry another 2 minutes. Drain well on paper towels.
This recipe yields ?? servings.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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