| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
8 |
Cakes |
INGREDIENTS
| 1/2 |
ts |
Garlic minced |
| 1 |
tb |
Onion minced |
| 1 |
tb |
Celery diced |
| 2 |
tb |
Mayonnaise |
| 1 |
|
Whole Egg |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Black Pepper |
| 1 |
ts |
Dijon Mustard |
| 1 |
ts |
Old Bay Seasoning |
| 1/4 |
c |
Bread Crumbs |
| 1 |
lb |
Lump Crabmeat |
| 2 |
tb |
Oil for sautéing |
INSTRUCTIONS
1. In a large stainless steel bowl combine all ingredients except crab meat
and bread crumbs.
2. Using gloved hands, gently mix in crab meat then add bread crumbs.
3. Spread a thin layer of plain bread crumbs on work surface.
4. Form crab mixture into equal balls, approximately 2" in diameter. Place
on crumbs.
5. Gently flatten ball of crab mixture and round the edges. Form cakes
about 1/2" thick and 3" round. Refrigerate.
6. In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in
Crab Cakes 2 at a time.
7. Brown on one side approximate 2 to 3 minutes. Turn and brown on the
other side. Turn down heat to simmer and cook Crab Cakes another 5 - 8
minutes.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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