Cullen's
Crab Cake
8 oz. Crab Claw Meat, picked over to remove shells
2 cups fresh white bread crumbs
1/4 cup non-fat yogurt or 3 tablespoons cream
1 egg, beaten
2 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1/2 teaspoon Old Bay Seasoning
canola oil for frying
1/2 cup flour
Make 2 cups coarse bread crumbs by pulsing 4 to 6 slices torn bread in a food
processor or blender 15 seconds. Blend all ingredients, except flour and oil,
with a fork in a medium bowl until evenly mixed. Heat 1/8 to 1/4 inch canola oil
(about 1 to 1 1/2 cups) in a 10-inch skillet 5 minutes over Medium-High heat.
Oil is hot when a pinch of flour sizzles immediately. Form crab mixture into 8
cakes about 3 inches in diameter and 1/2-inch thick. Turn each cake in flour to
coat both sides. Fry immediately or set on waxed paper until ready to fry. Fry 4
crab cakes at a time 2 minutes per side or until light golden brown. Remove and
drain on folded paper towel.
Cullen's
Crab Cakes
1 lb. Crab meat
2 slices bread (crusts removed)
1 Tbs. Mayonnaise
1 Tbs. Worcestershire Sauce
1 Tbs. Parsley Flakes
1 Tbs. Baking Powder
1 Tbs. Old Bay Seasoning
¼ Tsp. Salt
1 egg (beaten)
Break bread into small pieces and moisten with milk. All remaining
ingredients shape into cakes. Fry or broil until golden brown
Cullen's Crab Cakes
1 lb. Fresh Crab meat
1 Tsp. Garlic (minced)
1 cup Parmesan Cheese (grated)
1 Tsp. Parsley (chopped)
2 Whole Eggs
3 Tsp. Olive Oil
Salt & pepper
Mix together the crab meat, Parmesan cheese,
parsley and garlic. Mix in 2 lightly beaten eggs and form this mixture into
small patties. Season with salt and pepper (to taste). Heat the olive oil in a
skillet and when hot add the patties, fry on each side until golden brown. Serve
hot.
The thing that destroys a person is not the knowing, but the
knowing and not doing.
- Carolyn M. Rodgers