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Full Online Book HomeLearning KitchenFishandseafood - Crab - Chesapeake Bay Crab Cakes
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Fishandseafood - Crab -  Chesapeake Bay Crab Cakes Post by :Joe_Lavot Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3463

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

Fishandseafood - Crab - Chesapeake Bay Crab Cakes

1 pound Maryland Blue Crab meat, lump only
2/3 cup soft, fresh bread crumbs
1 egg, beaten
1/4 to 1/2 cup Hellman's mayonnaise
1/2 teaspoon salt
2 teaspoons Old Bay Seafood Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon horseradish
1 T fresh lemon juice
1 T fresh parsley, chopped
Butter for frying

Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings, including lemon juice. Add crab meat and mix GENTLY so as not to break up the lump crab meat. Gently shape into 6 cakes. Cover with plastic wrap or paper towel and let set in refrigerator 1 hour before frying.

Fry in butter in a frying pan in just enough butter to prevent sticking. Cook on medium heat until they are lightly browned (about 5 minutes on each side). Turn crab cakes just once.

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Fishandseafood - Crab -  Classic She Crab Soup Fishandseafood - Crab - Classic She Crab Soup

Fishandseafood - Crab -  Classic She Crab Soup
3 tablespoons butter or margarine 1 green onion, minced 1 rib celery, minced 2 tablespoons all-purpose flour 2 cups fish stock, or bottled clam juice 2 cups milk 2 cups heavy cream 1 1/2 pounds crabmeat, picked free of shell and cartilage 1/4 cup sherry 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 2 large hard-boiled eggs, optional 1/2 teaspoon paprika 6 thin slices lemon (optional) Press the yolks of hard-boiled eggs through a sieve and set aside. Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let

Fishandseafood - Crab -  Cheezy Crab Hors D'oeuvre Fishandseafood - Crab - Cheezy Crab Hors D'oeuvre

Fishandseafood - Crab -  Cheezy Crab Hors D'oeuvre
Pick crab meat clean of any shell/cartilage 1 (8-ounce) package cream cheese, softened 1 tablespoon milk 1 cup Maryland Blue jumbo lump crab meat 2 tablespoons chopped onion 1/2 teaspoon horseradish salt and pepper to taste 1 (2-ounce) package slivered almonds Blend together cream cheese, milk, crab meat, onion and horseradish. Add salt and pepper. Sprinkle almonds over top. Put in shallow baking dish and bake at 350 degrees for 20 minutes or until lightly browned on top. Serve hot, on crackers or as a dip.