CFD Publications

CRAB CAKES

3 tablespoons mayonnaise
1 teaspoon dried onion
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Dash pepper
1/8 teaspoon celery salt
1/8 teaspoon dry mustard
1/2 cup soft breadcrumbs
1 can (6 ounces) lump crab meat, rinsed, drained and flaked

In a medium bowl, mix together mayonnaise and seasonings. Add breadcrumbs and crab meat. Mix well. Cover bowl and refrigerate 1 hour. Form into 4 patties. Heat a non-stick skillet over medium heat until hot. Add crab cakes ; cook for 5 to 7 minutes per side or until browned and crispy. Serves 2.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 08/15/2008