Name: Willie's Crabcakes
Ingredients: 8 oz Finely chopped cooked shrimp; 8 oz Lump crabmeat; cleaned and picked; ; over to remove any; ; bits of shell; 2 ts Dijon-style mustard; 1/4 c Mayonnaise; 2 tb Minced fresh parsley; 2 ts Worcestershire sauce; 1/2 ts Tabasco sauce; 2 ts Bottled white horseradish; Salt; Cayenne pepper to taste; 1/8 ts Cajun spice mix; optional; 1 Egg; 2 tb Dried bread crumbs; 1 1/2 c Crushed potato chips; for dredging; 2 tb Vegetable oil; or more for frying

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	Cajun	Burt, Wolf	1	servings

INGREDIENTS

8	oz	Finely chopped cooked shrimp
8	oz	Lump crabmeat; cleaned and picked
		; over to remove any
		; bits of shell
2	ts	Dijon-style mustard
1/4	c	Mayonnaise
2	tb	Minced fresh parsley
2	ts	Worcestershire sauce
1/2	ts	Tabasco sauce
2	ts	Bottled white horseradish
		Salt
		Cayenne pepper to taste
1/8	ts	Cajun spice mix; optional
1		Egg
2	tb	Dried bread crumbs
1 1/2	c	Crushed potato chips; for dredging
2	tb	Vegetable oil; or more for frying

INSTRUCTIONS

Combine all the ingredients but the potato chips and vegetable oil.
Form the mixture into twelve 2-inch x 1/2-inch round cakes and pat the
crushed potato chips on both sides of the crab cakes.
In a large non-stick skillet over medium heat, heat the oil and saut. the
crab cakes for 2 to 3 minutes on each side or until golden and hot
throughout.
Converted by MC_Buster.
Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat);
56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food
Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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