Snacks and Appetizers - Crab Cakes
by Matt Musselman
||These can serve as either an appetizer or a main course. Recipe can be multiplied as much as necessary to reach the desired number.|
- 1 can crabmeat
- 1 egg
- 1 Tbsp mayonnaise
- 1 green onion, diced
- 1/3 stalk celery, diced
- dash cooking wine
- 1/2 tsp paprika
- 1/4 tsp powdered mustard
- dash seasoned salt
- dash cayenne pepper or crushed red pepper
- canned breadcrumbs
- corn or vegetable oil
||On medium heat, begin heating a pan with about 1 - 1.5 inches of oil.
Mix all other ingredients except for breadcrumbs in a bowl. Begin adding breadcrumbs until mixture has a doughy rather than saucy texture. Shape into 1.5 inch balls.
Fry the cakes in the oil, 3 or 4 at a time, for about 3 minutes a side or until medium brown. Drain on a plate with paper towels.
For a great sauce, mix some mayonnaise, a little bit of milk, a dash of powdered mustard, garlic powder, seasoned salt, and cayenne pepper until smooth.
||Makes about 9 small crabcakes.|
|Time to Make