Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Mayonnaise |
| 1 tablespoon | Dijon mustard |
| 1 dash | Worcestershire sauce |
| ½ cup | Finely sliced scallion; light and dark part |
| 1 teaspoon | Salt |
| 1 large | Egg; lightly beaten |
| 1 pounds | Picked over crab |
| ¼ cup | Fresh breadcrumbs; or more |
| \N \N | Tabasco sauce |
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Butter |
| \N \N | Flour for dredging |
| \N \N | Cole slaw made with threads of carrot, red bell pepper and parsley |
In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to recipelu-digest Volume 01 Number 163 by RecipeLu <recipelu@...> on Oct 26, 1997