—Louisiana Crabcakes—
1 Extra large egg; beaten
1 tb Mayonnaise
Salt; to taste
1/4 ts Ground black pepper
1/4 ts Curry powder
4 dr Tabasco pepper sauce
1 ts Worcestershire sauce
1 tb Lemon juice
1/8 ts Ground cloves
1/8 ts Cayenne pepper
1/2 ts Paprika
1/4 ts Dry mustard
1/4 ts Celery salt
1 lb Fresh jumbo lump crabmeat;
-all shell removed
4 tb Dry bread crumbs
2 c Corn or peanut oil;
-approximately
—Mixed Greens—
1 tb Sherry vinegar or balsamic
-vinegar
1/2 ts Dijon mustard
1 3/4 ts Salt
Freshly ground black pepper
4 tb Olive oil
1 tb Shallot; minced
1 Clove garlic; minced
4 tb Fresh chives or scallion
-tops, chopped
1/4 lb Mixed salad greens (1 1/2
-quarts)
In a large bowl, whisk the vinegar with the mustard, 1/4 teaspoon of the
salt and a pinch of pepper. Add 3 tablespoons of the oil slowly, whisking.
Stir in the shallot, garlic and 2 tablespoons of the chives. Set this
dressing aside.
Combine egg, mayonnaise, and seasonings. Add crabmeat and enough bread
crumbs to absorb excess moisture.
Stir to blend well. Mixture should be firm enough to hold together. Adjust
seasoning as desired. Form crabmeat mixture into 8 patties. Place on waxed
paper for about 20 minutes to dry slightly. Pour oil into skillet to a
depth of 1/2-inch and heat to 350 degrees.
Fry crabcakes for about 3 to 4 minutes per side or until golden brown on
both sides. Do not crowd pan. Fry in several batches, if necessary. Drain
on paper towel. Dress greens with vinaigrette and place on for serving
plates. Top with crabcakes.
Yield: 6 servings
NOTES : HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A12 LADIES WHO LUNC
Yields
1 Servings