Willie's crabcakes

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.

Similar recipes