Chandler's crab cakes

Yield: 1 Servings

Measure Ingredient
40 ounces Dungeness crab; squeezed dry
¼ cup White onions; minced
¼ cup Celery; minced
2 tablespoons Red bell pepper; minced
2 tablespoons Green bell pepper; minced
2 tablespoons Gold bell peppers; minced
1 tablespoon Garlic; minced
3 mediums Eggs
2½ tablespoon Best Foods Mayonnaise
2½ tablespoon Worcestershire sauce
2½ tablespoon Fresh parsley; minced
2½ teaspoon Old Bay Seasoning
2 cups Fresh bread crumbs
1½ ounce Clarified butter

1. Crab should be squeezed to remove juices 2. Lightly saute vegetables, chill before mixing 3. Whip eggs and add all spices, etc.

4. Mix crab, vegetables and egg mixture well. Shape into 2-½ ounce patties.

5. Coat patties lightly with fresh bread crumbs 6. Pan-fry in clarified butter at medium-high heat until golden brown and heated through.

NOTES : This recipe is from Chandler's Crab House in Seattle.

Recipe by: Chandler's Crab House Posted to TNT Recipes Digest, Vol 01, Nr 976 by Marina <reenee430@...> on Jan 30, 1998

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