Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Finely chopped cooked shrimp |
| 8 ounces | Lump crabmeat; cleaned and picked |
| \N \N | ; over to remove any |
| \N \N | ; bits of shell |
| 2 teaspoons | Dijon-style mustard |
| ¼ cup | Mayonnaise |
| 2 tablespoons | Minced fresh parsley |
| 2 teaspoons | Worcestershire sauce |
| ½ teaspoon | Tabasco sauce |
| 2 teaspoons | Bottled white horseradish |
| \N \N | Salt |
| \N \N | Cayenne pepper to taste |
| ⅛ teaspoon | Cajun spice mix; optional |
| 1 \N | Egg |
| 2 tablespoons | Dried bread crumbs |
| 1½ cup | Crushed potato chips; for dredging |
| 2 tablespoons | Vegetable oil; or more for frying |
Combine all the ingredients but the potato chips and vegetable oil.
Form the mixture into twelve 2-inch x ½-inch round cakes and pat the crushed potato chips on both sides of the crab cakes.
In a large non-stick skillet over medium heat, heat the oil and saut‚ the crab cakes for 2 to 3 minutes on each side or until golden and hot throughout.
Converted by MC_Buster.
Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat); 56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food Exchanges: 4 Grain(Starch); 6½ Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.