On Aug 18, 9:29*pm, Cheryl > wrote:
> My mom is a newbie at scanning but she's doing a good job lately. Though
> the other day she scanned a pattern for me but the title had "crab
> recipe" in it so I said she had to send me the crab recipe. *I SO have
> to make these. *A girl I grew up with has a seafood store (I just found
> this out this summer) so I will have to go get some lump crab meat from
> there.
>
> @@@@@ Now You're Cooking! Export Format
>
> Crab Cakes A-La-Maryland
>
> fish and seafood, main dish, seafood
>
> 1 lb crab meat
> 2 tablespoons mayonnaise
> 1/4 teaspoon red pepper (optional)
> * *seafood seasoning
> 2 tablespoons parsley, chopped
> 2 tablespoons green pepper, chopped
> 2 slices bread, crumbled fine
> 1 *egg, beaten
> 2 tablespoons butter
> 1 tablespoons flour
> 1/2 cup milk
> * *white sauce
> 2 tablespoons butter
> 1 tablespoons flour
> 1/2 cup milk
>
> Melt butter. Blend in flour and add milk to make white sauce. *Mix all
> ingredients including white sauce. *Shape into cakes. *Roll in flour and
> then in bread crumbs. *Fry in vegetable shortening until light brown on
> both sides.
>
> Source: My mom, but not sure of the cookbook she scanned it from. *I
> will fry in olive oil unless someone thinks that's going to ruin the
> taste. *I could use canola oil. *Maybe with some butter in it.

***A few suggestions...

~ Drop the green and/or red pepper
If you want it mince it instead

~ Minced celery or minced shallot might work better

~ Used cream instead of milk

~ Seafood tastes better with a touch of Old Bay

~ Very light flour ~ Tap off excess

~ Might fry in clarified butter/canola combination

Bon Apetite`