| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Crabmeat; fresh or canned |
| 2 |
|
Eggs; slightly beaten |
| 1 1/2 |
ts |
Dry mustard |
| 1 |
ts |
Worcestershire sauce |
| 1 |
c |
Italian bread crumbs |
| 1 |
md |
Onion; chopped |
| 1 1/2 |
c |
Green pepper; minced. |
| 1/2 |
c |
Sweet red bell pepper; chopped (optional) |
| 2 |
ts |
Parsley; chopped fine |
|
|
; (and/or 1 |
|
|
; tablespoon fine |
|
|
; minced fresh |
|
|
; tarragon or 1 |
|
|
; teaspoon dried) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
tb |
Oil for crab cakes; (or 1 cup oil for |
|
|
; crab balls) |
INSTRUCTIONS
Pick over crabmeat to remove any shell or cartilage. (If canned, this
has already been done). Put into a large bowl and add all the
ingredients except the oil. Gently mix together. Shape into patties
for frying or crab balls for deep frying. Heat a frying pan. To fry
crab cakes, place 4 tablespoon oil in a fry pan and heat oil over
medium heat. Add crab cakes and fry a few minutes on each side till
lightly browned. Drain on paper towels and serve. For crab balls, use
more oil and place balls in hot oil and brown on all sides (2
minutes/side). Drain on paper towels and serve. This recipe will
serve 4 for crab cakes and/or make 40 crab balls (1 1/4 inch in
diameter) for appetizers.
Enjoy!
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