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It is Critical in Making Crab Cakes That They be Moist---Use Only EnoughCracker or bread Crumbs to Coat. The Flavoring Should be Mild so You CanTaste The Fresh Crab. a Wedge of Chilled, Crisp iceberg lettuce With TartarSauce is Very Good With Them.
- 1 lb Crabmeat
- 1 egg, Lightly Beaten
- 1-? t Dijon mustard
cayenne pepper to Taste
- 2 t Minced Scallions
- 2 t Minced parsley
- 6 t Mayonnaise
- 2 t fresh lemon juice
- 1-? c Freshly Made bread Crumbs (or Cracker Crumbs)
? lb butter
? c vegetable oil
In a Large Mixing Bowl Mix Together The Crab, egg, mustard, Cayenne,Scallions, parsley, Mayonnaise, And lemon juice. Mix Well, Using Your Hands,And Taste And Correct Seasonings as You Are Mixing The Cakes. The MixtureShould Have a Little Bite And Sparkle of Flavor to Round Out The Crab. PatThe Crab Mixture Into About 12 Small Cakes. Spread The Crumbs on a Piece OfWax Paper. Heat The butter And oil in a Large Skillet Over Medium-High Heat..Coat The Cakes in Crumbs on All Sides, Then Put Them in The Hot Fat And FryUntil Golden, Turning so All Sides Are Crisp And Brown---2 to 3 Minutes OnEach Side. Serve Hot.
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan Godfrey