Crab Cakes
Source of Recipe
Jo Gainey
List of Ingredients
3 cans crab meat (6 oz each) drained, cartilage picked out
1 bag pork rinds (3 oz ) finely crushed
3 Tablespoons chopped parsley flakes
1/4 onion, finely chopped
1/4 cup finely chopped celery
1/4 teaspoon freshly ground pepper
2 eggs, well beaten
1 Tablespoon gluten
1 Tablespoon lemon juice
1/4 lb butter, melted
1 teaspoon Worcestershire sauce
1 Tablespoon Frank's hot sauce
cooking oil--I like olive oil, peanut is good too
*dried onion and parsley are ok--use about 1/3 of the
measure of fresh herbs
Recipe
In a medium-large bowl, mix crab, pork rinds, parsley,
onion, celery, and pepper. Whisk together beaten egg,
gluten, lemon juice, Worcestershire and hot sauce. Pour over
crab mixture and combine well. Add butter and stir again.
Form 1/2 inch thick crab cakes. Heat 1/2 inch cooking oil
until hot. Pan fry crab cakes until golden brown on each
side, approx 5 min total. Drain on paper towels. Serve as
main course for dinner, or lunch--or try them for breakfast.
(For breakfast you may want to make the crab cakes mix in
advance and store it in the refrigerator overnight ready to
cook the next morning.)
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