| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Seafood | Fixed | 20 | Servings | |
INGREDIENTS
| 4 | lb | Crab meat; canned |
| 10 | Eggs; beaten | |
| 1 1/4 | c | Durkee redhot cayenne pepper sauce |
| 2 1/2 | c | Cracker meal |
| 1 | tb | Seafood seasoning |
| 3/4 | c | Dried parsley; flakes |
| 1/4 | c | Butter; hot |
| 1 1/4 | c | Onions; minced |
| 1 1/4 | c | Celery; minced |
| Cracker meal; as needed | ||
| Clarified butter; as needed |
INSTRUCTIONS
Combine crabmeat, beaten eggs, Durkee Redhot Cayenne Pepper Sauce, cracker meal, seafood seasoning and parsley in a bowl. Saute onions and celery in skillet over moderate heat until soft. Ass to crab mixture. Mix well. Shape mixture into 40 cakes, approximately 1/3 cup each. Lightly dredge cakes in cracker meal crumbs. Brown cakes in skillet over high heat. Reduce heat to low and cook 5 minutes. Remove from heat. Keep warm. Serve with Redhot Tartar Sauce. Serving size: 2 cakes. 1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada Busted by Christopher E. Eaves <[email protected]> Recipe by: Durkee RedHot Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 16, 1998
A Message from our Provider:
“Nothing ruins the truth like stretching it.”