| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish/, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Backfin crabmeat |
|
|
Butter |
| 2 |
tb |
Flour |
| 1/2 |
c |
Light cream |
| 1/2 |
c |
Soft fresh bread crumbs; (no crusts) |
| 1/4 |
c |
Green pepper; minced |
| 2 |
tb |
Green onion; chopped |
| 2 |
tb |
Prepared mustard |
| 1 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Hot pepper sauce |
| 1/2 |
ts |
Salt |
| 1 |
c |
Fine dry bread crumbs |
|
4 |
Ma, r 1998 |
INSTRUCTIONS
Check crab for shells. Leave meat in large lumps. Melt 1 Tbsp. butter; stir
in flour. Gradually stir in cream. Cook over low heat, stirring constantly,
until smooth and thick. Remove from heat. Add soft bread crumbs, green
pepper, onion, and seasonings. Add crabmeat and mix lightly. Place dry
bread crumbs in a shallow dish. Put a large spoonful of crab mixture on the
crumbs, sprinkle dry crumbs on top, and shape into a cake. Do not pack.
Repeat, making 8 cakes in all. Heat 2 Tbsps butter in a large heavy
skillet, and saute cakes lightly, adding more butter as needed. Carefully
remove from skillet with a broad spatula to individual hot plates. Makes 8
cakes (4 servings). Recipe from Gramma/Helen Jolly wwgq25d. Lynn Thomas'
notes: Made this 3-28-97. Used finely chopped red and green peppers and
sauted the peppers and onions before adding to the crab. A wonderful recipe
that's easy to make and tastes delicious!
Recipe by: Helen Jolly wwgq25d
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
A Message from our Provider:
“You’re never too young for God”