Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Shellfish >> Crabcakes 21

Print this Recipe    Crabcakes 21

Crab Cakes

1 pound crab meat: jumbo, lump or back-fin
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled

Combine all ingredients except the crackers. Add cracker crumbs in
as close to sauteeing as possible so that they don't get too moist
from the other ingredients. Form into patties the size of hamburger
patties or hors d'oeuvres, depending on how they will be served.
Saute in frying pan on a medium-to-high heat in butter, 10 minutes
a side. Make sure the crab cake is crispy outside but moist and
juicy inside. The above recipe makes enough for about six
hamburger-sized cakes or 15-18 hors d'oeuvres. A simple tartar
sauce to accompany the crab cakes: Mayonnaise, grated onion, lemon
juice (eye the proportions).

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.