| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Meats |
|
Eggs, Main dish, Seafood |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Lump crabmeat; cleaned |
| 1 1/2 |
c |
Green pepper; chopped |
| 2 |
c |
Yellow onion; chopped |
| 3 |
|
Eggs |
| 1 |
c |
Mayonnaise |
| 3 |
tb |
Worcestershire sauce |
| 2 |
ts |
Garlic; minced |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Bay seasoning |
| 1 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Salt |
| 2 |
c |
Bread crumbs |
INSTRUCTIONS
Saute peppers and onion in butter until onions are transparent. Completely
cool mixture before adding to crab meat. Add remaining ingredients except
for the bread crumbs, stirring lightly to keep crab lumps together. Add
bread crumbs slowly until most of the moisture is soaked up.
Scoop into 2-ounce portions and form into cakes, then lightly press into
toasted bread crumbs.
Saute in oil at 350 degrees F. until cakes are brown and heated in middle.
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 15,
1998
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