Don’t Look Any Further Crab Cakes-altered
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Crab, Main dishes | 5 | Servings | |
INGREDIENTS
| 1 | lb | Crabmeat |
| 3 | T | Self rising flour |
| 4 | Shakes Worcestershire sauce | |
| 1 | Egg | |
| 3 | T | Chopped fresh parsley -OR- |
| 1 | T | Parsley flakes |
| 1 | T | Mustard |
| 2 | T | Mayonnaise, generous |
| tablespoons! | ||
| Salt, pepper to taste |
INSTRUCTIONS
Remove any shells from crabmeat. Add the rest of the ingredients and blend with fork. Heat about 1/4 cup of oil in pan. Use ice cream scoop to form crab cakes. Fry until golden brown..about 3 minutes on one side. Turn and fry the other side for one minute or until golden brown. Remove and drain on paper towels. Makes about 10 crabcakes. NOTES : A simple and truly pure crabcake. Recipe is requested often! Recipe by: Mrs. Kitching's Smith Island Cookbook Posted to recipelu-digest Volume 01 Number 621 by "tess@shore.intercom.net" <tess@shore.intercom.net> on Jan 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 37.2mg
Sodium: 109.4mg
Potassium: 40.4mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: <1g
Protein: 1.9g