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Snacks and Appetizers   -   Crab Cakes   by Matt Musselman

Description 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
Directions 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.
Serves Makes about 9 small crabcakes.
Time to Make 25 minutes

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