Crab Cakes


Category: fish



1 6 to 8 oz pkg fresh or frozen lump crabmeat or one 6 oz can crabmeat
1 egg, slightly beaten
6 T fine dry bread crumbs
2 T finely chopped carrots
2 T finely chopped celery
1 T finely chopped green part of green onion
3 T mayonnaise or salad dressing
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp bottled hot pepper sauce
2 T cooking oil
Tarter Sauce
1/2 cup mayonnaise
1 T chopped celery leaves
1 T sweet or dill pickle relish
1 T capers
1 T chopped white ends of green onions


Thaw, (if using frozen) over a day or two in the refrigerator, drain, flake. Remove cartilage from crabmeat if from other source. When using canned crabmeat omit the salt and drain and flake. In mixing bowl mix 4 T of the bread crumbs with the rest of the ing. except the oil. Gently add crab meat, keep some lumps. Form into 4 lg. patties. or several smaller ones. Coat patties with remaining bread crumbs an fry in the oil. Cook abt. 3 minutes on each side in a hot skillet with the oil. Serve immediately with the tarter sauce. Stir all the ing. for the tarter sauce together.

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