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Full Online Book HomeLearning KitchenAppetizers - Seafood Crab Cakes By Mimi
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Appetizers - Seafood Crab Cakes By Mimi Post by :cajunprincess Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1346

Click below to download : Appetizers - Seafood Crab Cakes By Mimi (Format : PDF)

Appetizers - Seafood Crab Cakes By Mimi

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.
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1 cup crab, picked over to remove bits of shell 1 tbsp shallots or onion, chopped 1 tsp. garlic, minced 2 tbsp. mayonnaise 1 tsp. dijon mustard 1 tbsp. sundried tomatoes,chopped (optional) 1 tsp. chopped basil Beaten eggs Flour Bread crumbs In a nonstick pan, saute crab meat with garlic and shallots. Cool. Mix cooled crab with mayonnaise, sundried tomatoes, mustard and basil. Season with salt and pepper. Form crab cakes. Roll in flour, then eggs and then bread crumbs. Pan fry in hot nonstick pan until golden brown.
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2 pounds lumb crab meat 1 cup saltine crackers, crushed 1 cup mayo 1/2 tsp old bay seasoning 2 caps full of worchestershire sauce 1 teaspoon paprika 1/2 tsp dry mustard 2 tablespoons finely chopped scallions bread crumbs and extra paprika Combine crab meat and crackers and mix well. Mix together rest of ingredients except breadcrumbs. Mix enough of this to make very moist and so the crab meat and cracker crumb mixture holds together well. Don'tskimp on this as it needs to be moist. Set aside any left over sauce. Mix bread crumbs with some paprika. One teaspoon per cup
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