Yield: 4 Servings
|1 pounds||Crab meat; freshly picked over|
|¼ cup||Green pepper; finely chopped|
|2 tablespoons||Onion; finely minced|
|1 teaspoon||Old Bay Seafood Seasoning|
In a bowl, bet egg slightly. Add remaining ingredients except butter and mix gently and thoroughly. Shape into cakes.
Melt butter in non-stick fry pan. Over medium heat, fry cakes until golden brown on each side.
NOTES : Original recipe by Judy Hopkins, Dunkirk, Maryland Recipe by: The Crab Cookbook, p. 93 Posted to recipelu-digest Volume 01 Number 164 by Lou Parris <lbparris@...> on Oct 25, 1997