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Baltimore Crab Cakes
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pound. fresh, lump crabmeat, drained
/2 cup Italian−seasoned breadcrumbs
/2 teaspoon baking powder
/3 cup milk
large egg, beaten
/4 cup mayonnaise or salad dressing
tablespoons finely chopped scallions
/4 teaspoon garlic salt
/8 teaspoon white pepper
teaspoons dried onion flakes
/4 teaspoon dried parsley flakes
/4 cup all−purpose flour
/4 cup butter or margarine, melted
Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.
Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.
Baltimore Crab Cakes
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