mthieme
Captain
- Joined
- Oct 6, 2007
- Messages
- 3,270
Everybody has one...here's my latest rendition...
2 # fresh picked crab meat.
Old Bay to taste (1-2 TBS) (J.O. or Phillips is better if you can find it)
2 Large Eggs beaten
Parsley (about 1 TBS)
Celery Seed (about 1 tspn)
Lemon-Pepper spice (about 1 tspn)
Dehydrated Onions (1-2 TBS)
Mayo (at least 4 TBS probably more)
Worchestershire sauce (about 1 TBS)
Green Pepper - minced (about 1/4 small pepper at most)
Dry Mustard (1-2 TBS) - you can use regular yellow mustard but I find the concoction to be liquidy enough
2-4 pieces of toast broken up very small - depends on how much filler you want.
Fold ingredients so as to minimize breaking up the crab meat.
You should be able to squeeze 8 cakes out this mixture. I find it easier to form balls and then gently flatten them once in the skillet.
Fry in skillet with a mixture of 1/2 butter and 1/2 olive oil on medium-low setting covered.
Flip when browned.
enjoy
Sorry about the vague info on quantities, but I cook ad hoc.
Someone once asked for my recipe for spaghetti sauce; they didn't understand why I laughed at them (sorry).
2 # fresh picked crab meat.
Old Bay to taste (1-2 TBS) (J.O. or Phillips is better if you can find it)
2 Large Eggs beaten
Parsley (about 1 TBS)
Celery Seed (about 1 tspn)
Lemon-Pepper spice (about 1 tspn)
Dehydrated Onions (1-2 TBS)
Mayo (at least 4 TBS probably more)
Worchestershire sauce (about 1 TBS)
Green Pepper - minced (about 1/4 small pepper at most)
Dry Mustard (1-2 TBS) - you can use regular yellow mustard but I find the concoction to be liquidy enough
2-4 pieces of toast broken up very small - depends on how much filler you want.
Fold ingredients so as to minimize breaking up the crab meat.
You should be able to squeeze 8 cakes out this mixture. I find it easier to form balls and then gently flatten them once in the skillet.
Fry in skillet with a mixture of 1/2 butter and 1/2 olive oil on medium-low setting covered.
Flip when browned.
enjoy
Sorry about the vague info on quantities, but I cook ad hoc.
Someone once asked for my recipe for spaghetti sauce; they didn't understand why I laughed at them (sorry).
It exemplifies the kind of usefull information that you don't find in simple post padding !!
