My Labels

Saturday, April 23, 2011

Beachfront Crab Cakes

These freeze well...just reheat on a baking sheet.
1 Lb. crabmeat
1 egg, beaten
8 to 10 buttery round crackers, crushed
1/4 C. onion, diced
1/8 T. pepper
2 to 3 sprigs fresh parsley, minced
2 to 3 T. mayo oil for frying

Combine crabmeat, egg, crackers, onion, pepper and parsley in a large bowl. Stir in mayo; moisten hands with cold water and mix well. Form into 3-inch patties. In a skillet, heat just enough oil to cover crab cakes; fry on both sides until golden. Place on paper towels to drain. Makes 4 servings.

Pick up some paper plates and cups in seasonal designs...
they'll make dinner fun even when you're in a hurry
and clean-up will be a breeze.

1 comment:

Lark (SparkyLarky) said...

You know how much I don't like sea food...however, I am glad you are posting dishes for all different people's tastes.