Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Crab Cakes
Famous Authors (View All Authors)
Fishandseafood - Crab Cakes Post by :Ron_Rea Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1091

Click below to download : Fishandseafood - Crab Cakes (Format : PDF)

Fishandseafood - Crab Cakes

2 slices of bread (crusts removed)
1 tbsp Worcestershire sauce
1 tbsp parsley flakes
1 tbsp baking powder
1 tsp Old Bay Seasoning
1/4 tsp salt
1 egg beaten
1/2 tsp dry mustard
1 envelope Crabcake Classic seasoning
1/2 c + 1 tbsp mayonaise or lowfat mayonnaise (do not use nonfat)
2 lbs crabmeat (jumbo lump, lump, backfin)


Break bread into pieces and moisten with milk.

Add remaining ingredients and mix together thoroughly. Gently blend in 2 lbs crabmeat. Shape into cakes (approx. 4 oz each).

Bake, broil, panfry or deep fry until golden.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Crab Cakes With Chardonnay Cream Sauce Fishandseafood - Crab Cakes With Chardonnay Cream Sauce

Fishandseafood - Crab Cakes With Chardonnay Cream Sauce
1 3/4 cups Chardonnay wine 1/3 cup chopped shallots 1 cup whipping cream 1 1/2 pounds crabmeat, drained (about 4 cups) 2 1/2 cups finely crushed potato chips 1 1/4 cups fresh breadcrumbs made from French bread 1 (7.25-ounce) jar roasted red peppers, drained, coarsely chopped 1/2 cup thinly sliced green onions 2 large eggs 2 Tbl. chopped fresh dill 1 Tbl. Dijon mustard 1 Tbl. whole grain mustard 1 Tbl. mayonnaise 1/4 cup (about) vegetable oil Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until
PREVIOUS BOOKS

Fishandseafood - Crab Cakes And Baby Greens With Lemon Vinaigrette Fishandseafood - Crab Cakes And Baby Greens With Lemon Vinaigrette

Fishandseafood - Crab Cakes And Baby Greens With Lemon Vinaigrette
3/4 cup dry breadcrumbs -- plain 1 lb fresh crabmeat -- drained/picked over 1/4 cup mayonnaise 3 tbsp snipped fresh chives 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1/4 tsp hot pepper sauce 1 large egg -- beaten to blend 1/4 cup vegetable oil 12 cups mixed baby greens Dressing: 1/2 cup olive oil 3 tbsp fresh lemon juice 1 tbsp shallots -- minced 1 1/2 tsp Dijon mustard 1/2 tsp
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT