5 to 6 slices firm white bread, crusts removed, processed in food processor
2
tb
Butter
Coarse ground prepared mustard, or mayonnaise and chili sauce
INSTRUCTIONS
In mixing bowl, combine mayonnaise and egg white, blending well. Whisk
seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper
and fine cracker meal into mayonnaise mixture. Lightly stir in crabmeat and
lobster. Refrigerate, covered, for 1 hour to firm. Gently form crab mixture
into 12 patties; roll in bread crumbs. In 10-inch skillet, melt butter over
medium-high heat. Cook crab cakes 4 minutes or until golden brown on one
side; turn and brown second side, about 4 minutes more. Serve on warm
plates with coarse ground mustard or dressing made by combining equal parts
of mayonnaise and chili sauce.
4 servings. Source: Louis's Charleston Grill, Charleston, SC
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997
Recipe by: http://www.roa.com/index.html, Recipes of America
Posted to recipelu-digest Volume 01 Number 163 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997
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