On 8/19/2011 1:05 AM, nurk_fred2000 wrote:
> On Aug 18, 9:29 pm, > 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

I agree.

>
> ~ Seafood tastes better with a touch of Old Bay

I think that's what the "seafood seasoning" in the recipe is.

>
> ~ Very light flour ~ Tap off excess

Yes.

>
> ~ Might fry in clarified butter/canola combination

I would rather do that than the shortening the recipe called for.
Thanks for your input.

>
> Bon Apetite`