| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
tb |
Mayonnaise |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Fresh crabmeat; (cleaned and drained) |
| 3 |
tb |
Finely chopped parsley |
| 1 1/2 |
tb |
Bread crumbs |
|
|
Vegetable oil for frying |
| 1 |
|
Lemon cut into wedges |
|
|
Tartar sauce |
INSTRUCTIONS
Beat egg lightly with whisk. Add mayonnaise, mustard, red pepper, tabasco
sauce, salt, and pepper until mixture is smooth. Add crabmeat, parsley, and
bread crumbs, and toss with a fork. Divide mixture into 8 equal portions
about 2 to 2 1/2 incches in diameter. Wrap in wax paper for about 30
minutes. Chill. Deep-fry crab cakes, four at a time, until golden brown.
Drain on paper towels. Arrange crab cake with lemon wedges and serve with
tartar sauce (if desired).
Posted to recipelu-digest Volume 01 Number 568 by BNPF <BNPF@aol.com> on
Jan 20, 1998
A Message from our Provider:
“Been taken for granted? Imagine how God feels”