| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cajun | appetizer, Spreads and | 36 | Servings |
INGREDIENTS
| 2 | c | Crab meat |
| 3 | Green onions; thinly sliced | |
| 2 | Eggs; beaten | |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Hot sauce |
| 1 | tb | Cajun seasoning |
| 4 | tb | Mayonnaise |
| 1 | c | Fine fresh bread crumbs; (plus extra for coating) |
| Olive oil for cooking |
INSTRUCTIONS
In a large bowl combine all the ingredients except the crab meat and mix well. Add the crab and continue mixing gently, trying not to break the crab meat up too badly. Cover with plastic wrap and let rest in the refrigerator for about one hour. In a large heavy skillet heat about 1/4 inch of olive oil over moderate heat. Make a half dollar sized patty of the rab mixture approximately 1/2 inch thick and coat it evenly on all sides with the bread crumbs. Saute on both sides until golden brown, being careful not to let it burn. Remove and set aside on paper towels. Continue until all the crab mixture is used. Makes approximately 36 cakes. Serve hot or cold with hot sauce, lemon wedges, tartar sauce or red cocktail sauce. NOTES : If using as a main course this will serve about 6 people with 2 large cakes per serving. I prefer to eat these cold as appetizers. I use a habanero type hot sauce. Recipe by: LeRoy Trnavsky 12/23/90 Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 25, 1998
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