Roxy
Starter
These absorb what seems like excess liquid during chilling time. Recipe came from a crab cook off.
Crab Cakes:
2 eggs
3 Tbsp mayonnaise
3 Tbsp half and half
2 tsp Worchestershire
1 Tbsp. fresh chopped parlsey or 1 tsp dry
2 tsp Old Bay or to taste (I use more)
1 Tbsp melted butter
1 lb backfin crab meat or jumbo lump (the best you can afford)
1 1/2 slices of white bread crusts removed
Fresh bread crumbs - probably about 2 c.
In small bowl combine first 7 ingredients thoroughly.
Break bread into tiny pieces into a medium bowl. Add and toss picked crab meat. Pour liquid ingredients over the crabmeat/bread mixture and gently combine. Form into cakes (messy) and roll in fresh bread crumbs. Place on plate, cover and chill 3-4 hours.
Saute in combination of oil and butter until nicely browned on both sides
Crab Cakes:
2 eggs
3 Tbsp mayonnaise
3 Tbsp half and half
2 tsp Worchestershire
1 Tbsp. fresh chopped parlsey or 1 tsp dry
2 tsp Old Bay or to taste (I use more)
1 Tbsp melted butter
1 lb backfin crab meat or jumbo lump (the best you can afford)
1 1/2 slices of white bread crusts removed
Fresh bread crumbs - probably about 2 c.
In small bowl combine first 7 ingredients thoroughly.
Break bread into tiny pieces into a medium bowl. Add and toss picked crab meat. Pour liquid ingredients over the crabmeat/bread mixture and gently combine. Form into cakes (messy) and roll in fresh bread crumbs. Place on plate, cover and chill 3-4 hours.
Saute in combination of oil and butter until nicely browned on both sides