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Delaware Crab Cakes
Ingredients:
1 beaten egg
1/2 c. finely crushed saltine crackers
1/3 c. milk
1/2 tsp. dry mustard
1/8 tsp. white pepper
1/8 tsp. cayenne
1 7 1/2 oz. can crabmeat, drained, flaked, and cartilage removed
1 Tbs. chopped parsley
3 Tbs. shortening
Lemon wedges
1 beaten egg
1/2 c. finely crushed saltine crackers
1/3 c. milk
1/2 tsp. dry mustard
1/8 tsp. white pepper
1/8 tsp. cayenne
1 7 1/2 oz. can crabmeat, drained, flaked, and cartilage removed
1 Tbs. chopped parsley
3 Tbs. shortening
Lemon wedges
Directions:
In bowl combine egg, crushed crackers, milk, mustard, white pepper, and cayenne. Stir in crabmeat and parsley. Shape into patties using 1/3 c. mixture for each. Cover and chill patties at least 30 minutes. In skillet heat shortening. Add crab patties and cook over medium heat till golden brown, 6 to 8 minutes; turn patties once. Drain and serve at once with lemon wedges. Makes 5 crab cakes.
In bowl combine egg, crushed crackers, milk, mustard, white pepper, and cayenne. Stir in crabmeat and parsley. Shape into patties using 1/3 c. mixture for each. Cover and chill patties at least 30 minutes. In skillet heat shortening. Add crab patties and cook over medium heat till golden brown, 6 to 8 minutes; turn patties once. Drain and serve at once with lemon wedges. Makes 5 crab cakes.
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