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Thomas Island Crab Cakes


1/4 cup chopped celery
1/4 cup chopped onion
4 tablespoons chopped green pepper
2 egg yolks
2 tablespoons mayonnaise
1 teaspoon dry mustard
dash each of hot sauce, seafood seasoning
lemon
1 pound fresh backfin crab meat
3 slices chopped white bread
1/3 cup cooking oil

Make sauce by mixing all ingredients except crab and bread, set aside. Mix crab and bread; fold gently into sauce and form into patties. Heat 1/3 cup cooking oil in a large heavy skillet over moderately high heat, add cakes and brown3 to 4 minutes on each side. Drain well on paper towel.

Serves 4 to 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.