Kat's Creole Crab Cakes
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.
Seafood Sauces
Creole Crab Cakes
About 20 saltine crackers
2 cups crabmeat, thawed if frozen
4 teaspoons Worcestershire
1/8 teaspoon liquid hot pepper seasoning
3 tablespoons chopped parsley
1 1/2 teaspoon prepared mustard
3 tablespoons mayonnaise
1 egg
3 tablespoons butter or margarine
chopped parsley
lemon wedges
Finely crumble crackers into a bowl; you should have 1 cup crumbs. Flake
crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning,
parsley, mustard, and mayonnaise. Mix until blended. Add egg and stir
until mixture is well blended.
Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the
butter over medium heat. Cook patties until browned (about 3 minutes); add
remaining 1 tablespoon butter, turn patties and cook until browned.
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they have departed.
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