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Mini Crabcakes
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pound crabmeat, flaked
/2 cup canned corn, drained
/4 cup dry bread crumbs
/4 cup mayonnaise
/4 cup yellow cornmeal
small red bell pepper, minced
scallion, minced
tablespoons prepared horseradish
tablespoons butter or margarine
tablespoons olive oil
teaspoon salt
/4 teaspoon ground black pepper
In a large bowl, combine crabmeat, corn, bread crumbs, mayonnaise, red pepper, scallion,
horseradish, salt and pepper. Mix well. Shape one heaping tablespoon of mixture into a 1−inch round
patty. Place cornmeal in a shallow plate. Coat patties in cornmeal.
In a skillet over medium heat, heat one tablespoon each of butter and oil. Cook half of the crab cakes
two to three minutes on each side until golden brown. Repeat with remaining butter, oil and crab
cakes. Serve hot.
Makes 30 crab cakes.
Mini Crabcakes
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