- 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
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.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.