Friday, December 7, 2007

Cookin' Crab

Crab cakes Jerry Style

Not precise ‘cause I use the old Redneck toss together method rather than measurements.

I pound of cooked picked crabmeat, lump is best but mixed is okay
1 small onion finely diced
one small bell pepper finely diced
One large egg (or two small) beaten with a fork or wire whisk
Half cup of rich mayonnaise
A couple of shakes of Tabasco pepper sauce
A couple of shakes of Worcestershire sauce
Several teaspoons of Dijon Mustard
Several grinds of black pepper
A half teaspoon of garlic powder
Enough Italian flavored breadcrumbs to get the patties to hold shape while still moist

If the cakes are too dry add more mayo. Fry ‘em in about an inch of very hot peanut oil. Keep flipping ‘cause the breadcrumbs burn. When golden brown and hot through drain on paper towels and serve.

Serve with salad, French fries or potato puffs and wine or beer.


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