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CRAB CAKES

Make smaller cakes for appetizers or larger ones for dinner, either way, they are a special treat for a party or to make any dinner terrific! Makes 6 dinner sized crab cakes, or 12 small appetizers.
Ingredients:

3-4 cups crab meat
2/3 cup breadcrumbs
2 eggs
¼ cup diced red peppers
¼ cup diced celery
¼ cup diced onions
¼ cup mayonnaise
2 Tablespoons dried parsley
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
1 Tablespoon Old Bay seasoning
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon black pepper
Dash of Tabasco sauce (optional)

Directions:

· In a large bowl, combine all of the ingredients except the crab meat.
· Once mixed, gently stir in the crab meat.
· Form into patties...about ½ cup per patty or ¼ cup per patty for appetizer size.
· Spray skillet or large pan with non stick spray.
· Cook crab cakes 5-8 minutes on each side or until browned and heated through.
· Serve with your favorite cocktail sauce or Remoulade Sauce below!

Remoulade Sauce

Ingredients:
    1/2 cup mayonnaise
    1 tablespoon hot sauce
    1 tablespoon prepared horseradish
    1 tablespoon Dijon mustard
    1 tablespoon sweet pickle relish
    1 dash cayenne
   
Preparation:

Combine all ingredients. Refrigerate for at least 1 hour to blend flavors and chill.
Makes about 1 cup sauce.
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