Imperial crab cakes

10 Servings

Ingredients

Quantity Ingredient
2 cups Crab meat; picked over(the body meat from 3 fresh Dungeness crabs will produce approx. this amount), canned meat can be substituted
1 teaspoon Salt
½ teaspoon White pepper
1 teaspoon Dry mustard
1 tablespoon Worcestershire sauce
1½ tablespoon Mayonnaise
1 tablespoon Parsley flakes
2 Egg; yolks
2 tablespoons Green bell peppers; finely chopped
2 tablespoons Pimiento; finely chopped
¼ teaspoon Tabasco sauce
1 tablespoon Parmesan cheese
2 Eggs; beaten
Bread crumbs
Cooking oil

Directions

In a large bowl add the crab meat (if canned drain well before using), and all the remaining ingredients except the beaten eggs and bread crumbs. Mix gently but thoroughly trying not to break the crab meat up too much. Take 1 heaping tablespoon of the mixture and form it into a patty. Dip in the beaten egg and then in the bread crumbs to coat. Set aside on a plate and continue until all the crab mixture has formed into cakes. To cook, heat ½ inch of cooking oil in a large skillet over medium heat. Place the crab cakes in the oil 1 at a time and cook until lightly browned. Do not crowd them. Turn and brown the other side being careful not to burn them. Remove and drain on paper towels. Can be served hot or cold. Serve with a tartar sauce or ginger sauce. Makes approximately 10 large patties or 20 appetizer sized paties.

NOTES : These should be cooked over a medium to low heat to prevent burning the bread crumbs before the crab mixture is cooked. If you let the mixture sit a long time before cooking the bell pepper will make the mixture watery. This can be formed into balls and deep fried for appetizers.

Sometimes I gradually add the beaten egg and bread crumbs to the mixture until I can form patties easily and then cook them.

Recipe by: LeRoy Trnavsky

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 25, 1998

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