CRAB CAKES
2 LB CRAB
1/2 CUP FLOUR
5 TBLSPN BREAD CRUMBS
1/2 CUP MAYONNAISE
1 EGG
CAPERS
1/8 TEASPN PAPRIKA
3/4 TABLESPN Chalula Hot Sauce©
3/4 TABLESPN WORSTSHIRE
1/2 TEASPN LEMON RIND
1/2 CUP red bell peppers diced
olive oil
Blend
ingredients. Fry with or without olive oil depending on amount of mayo
and oil that was added. Mixture should be easily spooned and form cakes
easily. Use a large tablespoon or an ice cream scoop. Do not "patty cake" the misture to form the cakes. It mushes the mixture and the texture is ruined. This is the most common mistake seen in restaurants. For appearance I
find that it is better to spoon the cakes directly to the pan and form
by pressing down, an uneven edge appears more appetizing and crispy
than a perfectly formed cake. You can easily over work the cakes while
forming them and it destroys the taste and looks. Serve with Cholula©,
lemon and tartar sauce.
There is no commercial reason or agreement with any of the companies I recommend their products other than I like them period.
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