Crab cakes are a delight. They are real easy to make and enjoy as an appetizer or an anytime snack...
Fry to order a couple in a pan of olive oil.
1 CAN CRAB MEAT.
1 CUP JAPANESE BREAD CRUMBS.
1 CELERY STALK, FINELY CHOPPED.
1/3 RED BELL PEPPER, FINELY
CHOPPED.
½ AVOCADO, FINELY CHOPPED.
2 EGGS, BEATEN.
¼ CUP PARMESAN CHEESE.
JUICE FROM HALF LEMON.
½ TEASPOON GARLIC POWDER.
½ TEASPOON ONION POWDER.
1/4 TEASPOON SALT.
¼ TEASPOON BLACK PEPPER.
4 TABLESPOONS OLIVE OIL
FOR FRYING.
- IN A MEDIUM BOWL,
MIX ALL INGREDIENTS TOGETHER.
- SHAPE MIXTURE IN SMALL PATTIES.
- SQUEEZE THEM TOGETHER TO PREVENT THEM FROM FALLING APART WHILE COOKING.
- IN A MEDIUM FRYING PAN, HEAT OIL.
- FRY CRAB CAKES UNTIL FULLY COOKED AND GOLDEN BROWN.
For the dipping sauce:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Juice from 1/2 lemon
In a small bowl, mix ingredients together and stir.
Crab cake mixture may be stored in the refrigerator 2-3 days and cooked to order.
Also, cover the dipping sauce and keep it in the fridge, too.
Enjoy...
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