Want to use this recipe to mouth-watering crab cakes? Then take note.
Begin with a medium-sized bowl by adding all ingredients,
by mixong thoroughly by hand is the best way to feel the consistency
of the blended ingredients. Allow this to sit (covered) in refrigerated
state for and hour, hereby allowing a bit of saturation to the mixture.
You may substitute lobster meat for crabmeat, use (3) mediums
lobster tails or (4) small tails if substituted.
5-6 Large Cakes
6 oz seasoned bread crumbs
1 oz sugar-free syrup
1 large egg
1/4 tsp salt & pepper
16 oz lump crabmeat
1/4 c canola oil
1/4 chopped Vidalia onion
2 oz Inglehoffer stone ground mustard
1 stick of celery finely chopped
Original by J. Simpkins
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