Monday, May 16, 2011

Makeoverslife Food-Crabcakes

 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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