| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Grains |
Cajun |
Crab, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Lump crabmeat |
| 2 |
|
Whole eggs; beaten |
| 1/4 |
bn |
Scallions; bias cut |
| 2 |
tb |
Mayonnaise |
| 1/4 |
ts |
Mustard |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
|
Lemon; juice of |
| 1/2 |
ts |
Dry mustard |
| 3/4 |
ts |
Old Bay Seasoning |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Ground chipolte pepper |
| 1/4 |
ts |
Cajun seasoning |
| 3/4 |
ts |
Baking powder |
| 2 |
tb |
Bread crumbs (or more if too moist) |
|
|
Cornmeal |
|
|
Salt and pepper |
|
|
Old Bay Seasoning |
|
|
Peanut oil |
INSTRUCTIONS
Combine all wet ingredients except crab meat, mix well. Add dry ingredients
to the wet mixture, mix well. Let mixture sit for 20 minutes. Add crab meat
to the mixture. Mix well. Portion into 4 cakes. Dust with cornmeal seasoned
with salt, pepper and Old Bay and pan fry in 1/4 inch of peanut oil.
This is an adaptation of a wonderful recipe from the Blue Point Bar & Grill
in Duck, NC.
Recipe by: Art Guyer
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Art Guyer"
<Beach_Bum@usa.net> on Oct 27, 1997
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