Yield: 1 servings
|½ cup||Green and white; chopped green|
|\N \N||; onions|
|¼ \N||Cup; chopped fresh|
|\N \N||; parsley|
|2 tablespoons||Fresh lime juice|
|1½ cup||Fresh bread crumbs|
|2 tablespoons||CHOLULA HOT SAUCE; or more to taste|
|¼ cup||Whipping cream|
|1 \N||Egg lightly beaten|
|\N \N||Salt and pepper to taste|
|¼ cup||Allpurpose flour|
|2 tablespoons||Butter or margarine|
|2 tablespoons||Vegetable oil|
Carefully pick through crabmeat and remove any bits of shell or cartilage.
Put the cleaned crabmeat into a bowl with the onion and parsley. Sprinkle lime juice over (this can be done a few hours ahead of time) and store in refrigerator until needed.
When ready to cook, add breadcrumbs, egg, cream, salt, pepper and CHOLULA HOT SAUCE, mixing all together gently.
Form into small patties with floured hands and saute over medium heat in butter and oil for about two minutes on each side until golden. Keep warm in a low oven until all are done.
These heavenly crabcakes can be served as an elegant hors d'oeuvres or as an entree.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.