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Crab Cakes | |
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3 cups crab
meat (about 1lb.) |
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1/4
tsp. salt 1/2 tsp. dry mustard 1/4 tsp. pepper 1 egg about 3 tblsp butter lemon wedges Tartar Sauce |
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| 1- In large bowl
with fork, break crab meat into fine shreds; mix in remaining ingredients
except butter, lemon and Tartar. Divide mixture into 8 portions. 2- In 10 inch skillet over medium heat, melt butter, spoo 4 portions into hot butter; with spatula, lightly flaten portions into patties. Fry patties until golden on undersides, turn and brown patties on other sides. Keep patties warm and repeat with remaining portions. Serve with lemon wedges and Tartar Sauce. *You can use fresh, canned or frozen crab meat for this dish, I of course prefer fresh, but have used the ladders to a great deal of success. ** Tips on cooking Fresh Hard Shelled Crab Drop crabs into boiling salted water to cover. Reheat to boiling; reduce heat to medium; cover and cook 5-10 minutes, or until shells turn red. (Claws and legs may fall off during cooking.) |
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