Crab Cakes

Crab Cakes

It is critical in making crab cakes that they be moist---use only enough cracker or bread crumbs to coat. The flavoring should be mild so you can taste the fresh crab. A wedge of chilled, crisp iceberg lettuce with tartar sauce is very good with them.

1 lb crabmeat

1 egg, lightly beaten

1-� t Dijon mustard

Cayenne pepper to taste

2 T minced scallions

2 T minced parsley

6 T mayonnaise

2 T fresh lemon juice

1-� C freshly made bread crumbs (or cracker crumbs)

� lb butter

� C vegetable oil

In a large mixing bowl mix together the crab, egg, mustard, cayenne, scallions, parsley, mayonnaise, and lemon juice. Mix well, using your hands, and taste and correct seasonings as you are mixing the cakes. The mixture should have a little bite and sparkle of flavor to round out the crab. Pat the crab mixture into about 12 small cakes. Spread the crumbs on a piece of wax paper. Heat the butter and oil in a large skillet over medium-high heat.. Coat the cakes in crumbs on all sides, then put them in the hot fat and fry until golden, turning so all sides are crisp and brown---2 to 3 minutes on each side. Serve hot.

Serves 4

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey

Contributed by :

 * Catsrecipes Y-Group