Crabcakes (mf)

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

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