| Recipes with similar ingredients: | ||
Meat-and Potato Cakes | ||
|
Hot Cheese and Crab Dip | ||
|
Buttermilk Buckwheat Cakes | ||
|
Shredded Crab Dip | ||
|
Baked Crab | ||
Email
Print
Crab Cakes
Ingredients:
2 slices day old bread, cut into 1/4" cubes
1 egg, lightly beaten
1 Tbs. dried parsley flakes
1 Tbs. lemon juice
1 Tbs. mayonnaise
2 tsp. Worcestershire sauce
1 tsp. ground mustard
1/2 tsp. pepper
3 cans (6 oz. each) crab meat, drained, flaked and cartilage removed
2 Tbs. vegetable oil
2 slices day old bread, cut into 1/4" cubes
1 egg, lightly beaten
1 Tbs. dried parsley flakes
1 Tbs. lemon juice
1 Tbs. mayonnaise
2 tsp. Worcestershire sauce
1 tsp. ground mustard
1/2 tsp. pepper
3 cans (6 oz. each) crab meat, drained, flaked and cartilage removed
2 Tbs. vegetable oil
Directions:
In a large bowl, combine the first 8 ingredients; mix well. Add crab; mix gently. Form mixture into 8 balls; flatten slightly. In a large nonstick skillet, cook crab cakes in oil 4-5 minutes on each side or until browned. Makes 8 crab cakes.
In a large bowl, combine the first 8 ingredients; mix well. Add crab; mix gently. Form mixture into 8 balls; flatten slightly. In a large nonstick skillet, cook crab cakes in oil 4-5 minutes on each side or until browned. Makes 8 crab cakes.
This recipe has not been rated or commented on