| 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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