Tuesday, July 22, 2008


Bookbinder's Crab Cakes
1 Tbsp. green pepper
1 Tbsp. minced onions
1 Tbsp. minced celery
1 Tbsp. minced pimiento
salt and pepper to taste
1/2 tsp. dried thyme
1 tsp. Worcestershire sauce
2 tsp. butter
4 Tbsp. flour
1 cup milk
1 lb. jumbo lump crab meat
2 eggs, beaten
bread crumbs
Oil for frying

Mix vegetables and seasonings. Cook in butter on low heat for 10 minutes. Add flour and stir to blend well. Add milk and crab and mix. Chill and form into cakes; dip into egg and then into bread crumbs. Fry in hot oil. Serves 6.

Recipe courtesy of crabplace.com

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