Ingredient:
- 1 Pound Regular Lump Crabmeat
- 1-tsp. Dry Mustard
- 1 Egg
- 1-tbs. Parsley (chopped fine)
- 1-tbs. Melted Butter
- 3-tbs. Mayonnaise
- 1-tbs. Worcestershire Sauce
- 1-cup Saltine crackers
- 1-tbs. Lemon Juice
- 1-tsp. Old Bay seasoning
Direction:
Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.
Note: Do not over mix because Crabmeat will break apart.
Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.
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Ingredient:
- 1/4 c. onion, minced
- 1/4 c. flour
- 1 3/4 c. chicken broth
- 1/4 c. celery, minced
- Dash of paprika
- 2 tbsp. butter
- 2 c. milk
- 1/4 c. carrot, minced
- Dash of salt
- 1/2 c. cubed sharp process American
cheese
Direction:
Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4. |
