| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Crab |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Mayonnaise |
| 1 |
tb |
Dijon mustard |
| 1 |
ds |
Worcestershire sauce |
| 1/2 |
c |
Finely sliced scallion; light and dark part |
| 1 |
ts |
Salt |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
lb |
Picked over crab |
| 1/4 |
c |
Fresh breadcrumbs; or more |
|
|
Tabasco sauce |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Butter |
|
|
Flour for dredging |
|
|
Cole slaw made with threads of carrot, red bell pepper and parsley |
INSTRUCTIONS
In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion,
1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab
cakes just hold together; season with Tabasco sauce. Refrigerate the
mixture for 30 minutes so that it is easier to handle. Shape mixture into 8
small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour
on both sides and shake off excess. Cook gently, on low heat for about 5
minutes a side or until cooked through. Drain and serve over cole slaw.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636
Posted to recipelu-digest Volume 01 Number 163 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997
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