Yield: 1 servings
|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|
|2 tablespoons||Minced fresh parsley|
|2 teaspoons||Worcestershire sauce|
|½ teaspoon||Tabasco sauce|
|2 teaspoons||Bottled white horseradish|
|\N \N||Cayenne pepper to taste|
|⅛ teaspoon||Cajun spice mix; optional|
|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.