Crab Cakes

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

Ms. Hindman said to make this dish, you don't have to pick through crab shells if you don't want to, but it is much better to use uncooked crabmeat, either fresh or frozen instead of canned. She also says the recipe may be made using the Krab they use in fake crab dip.

Servings: 6 large

1 lb. - crabmeat (finely chopped, making sure there are no shell pieces if using fresh crab) OR Krab

3 tbsp. - butter (melted)

eggs

water

2 tbsp. - green pepper (finely chopped)

salt

black pepper

breadcrumbs

oil

Sprinkle breadcrumbs into shallow, lipped pan. Scramble enough eggs together with a little water in second shallow, lipped pan to coat crab cakes.

Break 1 egg into mixing bowl & beat with a fork. With hands, mix in crab, butter, green & black pepper; then, add & mix in salt, to taste.

Form mixture into 6 cakes.

Heat oil in which cakes will be pan/deep-fried.

Dip each cake into breadcrumbs & coat both sides; dip both sides into egg mixture; dip both sides back into breadcrumbs.

Fry, turning once if pan-frying, till cooked through & nicely brown on both sides.

SOURCE: Donegal Cookbook (This recipe was submitted by Helen Hindman.)

Servings: 6 large

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