Pan fried louisiana crabcakes on mixed greens

Yield: 1 Servings

Measure Ingredient
\N \N ---Louisiana Crabcakes---
1 \N Extra large egg; beaten
1 tablespoon Mayonnaise
\N \N Salt; to taste
¼ teaspoon Ground black pepper
¼ teaspoon Curry powder
4 drops Tabasco pepper sauce
1 teaspoon Worcestershire sauce
1 tablespoon Lemon juice
⅛ teaspoon Ground cloves
⅛ teaspoon Cayenne pepper
½ teaspoon Paprika
¼ teaspoon Dry mustard
¼ teaspoon Celery salt
1 pounds Fresh jumbo lump crabmeat; all shell removed
4 tablespoons Dry bread crumbs
2 cups Corn or peanut oil; approximately -Mixed Greens---
1 tablespoon Sherry vinegar or balsamic vinegar
½ teaspoon Dijon mustard
1¾ teaspoon Salt
\N \N Freshly ground black pepper
4 tablespoons Olive oil
1 tablespoon Shallot; minced
1 \N Clove garlic; minced
4 tablespoons Fresh chives or scallion tops, chopped
¼ pounds Mixed salad greens (1 1/2 quarts)

In a large bowl, whisk the vinegar with the mustard, ¼ teaspoon of the salt and a pinch of pepper. Add 3 tablespoons of the oil slowly, whisking.

Stir in the shallot, garlic and 2 tablespoons of the chives. Set this dressing aside.

Combine egg, mayonnaise, and seasonings. Add crabmeat and enough bread crumbs to absorb excess moisture.

Stir to blend well. Mixture should be firm enough to hold together. Adjust seasoning as desired. Form crabmeat mixture into 8 patties. Place on waxed paper for about 20 minutes to dry slightly. Pour oil into skillet to a depth of ½-inch and heat to 350 degrees.

Fry crabcakes for about 3 to 4 minutes per side or until golden brown on both sides. Do not crowd pan. Fry in several batches, if necessary. Drain on paper towel. Dress greens with vinaigrette and place on for serving plates. Top with crabcakes.

Yield: 6 servings

NOTES : HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A12 LADIES WHO LUNC Recipe by: DEAN FEARING #HE1A12 Posted to MC-Recipe Digest V1 #787 by Sue <suechef@...> on Sep 18, 1997

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