Frog neck crab cakes

1 servings

Ingredients

Quantity Ingredient
No Ingredients Found

Directions

Pick Crabs leaving meat in as big a lumps as possible, a smidgen of chopped celery, well beaten eggs to hold the meat together and bread crumbs dried in the sun to give the cake substance. A sprinkle of pepper, a touch of salt and a little crab spice. (A touch of onion only if needed) Fry until golden brown. Shape like small tomatoes and leave lumpy where the good crab meat shows beneath the breading. Deep Fry until browned. Shared by: Pat Stockett Submitted By PAT STOCKETT On 03-06-95

Related recipes