Crab cakes
Crab cakes
Ingredients/Components
- evaporated milk - 3 Tbsp
- margarine or butter - 1/2 c
- pepper - 1 tsp
- mayonnaise - 2 Tbsp
- chopped parsley - 1 Tbsp
- salt if needed - 1 tsp
- crab meat backfin or special * - 1 lb
- mustard wet or dry - 1 tsp
How to make crab cakes:
Blend well and pour over crab meat. Form into cakes and put in fridge for at least 1 hour on a nonstick surface until cakes are firm. Beat 2 eggs. Dip each cake in egg then roll in bread crumbs. Return to fridge for at least another hour or until ready to fry. Fry in 1/4 to 1/2 inch hot vegetable oil until golden brown.Note: Can mix 1/2 claw if doubling.
Recipe categories: Seafood, Shellfish, Crab.
Rating:
Related ingredients:
butter or margarine, butter, chopped onion, chopped onions, mayonnaise, large onion, shrimp, cooked and cleaned, salt codfish, cooked shrimp, shelled and deveined or 3 7 oz
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