| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Crab | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Mayonnaise |
| 1 | T | Dijon mustard |
| 1 | ds | Worcestershire sauce |
| 1/2 | c | Finely sliced scallion |
| light and dark part | ||
| 1 | t | Salt |
| 1 | Egg, lightly beaten | |
| 1 | lb | Picked over crab |
| 1/4 | c | Fresh breadcrumbs, or more |
| Tabasco sauce | ||
| 2 | T | Vegetable oil |
| 2 | T | Butter |
| Flour for dredging | ||
| Cole slaw made with threads | ||
| of carrot red bell | ||
| pepper | ||
| and parsley |
INSTRUCTIONS
In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to recipelu-digest Volume 01 Number 163 by RecipeLu <recipelu@geocities.com> on Oct 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 320
Calories From Fat: 181
Total Fat: 20.5g
Cholesterol: 132.5mg
Sodium: 1139.4mg
Potassium: 479.7mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 1.7g
Protein: 22.8g