Yield: 1 Servings
|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|
|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