“We’ve got an abundance of crabs in coastal Louisiana. I do know no person who has ever became such a down. Chill time no longer included. NOTE: For the entire years that I’ve made these crab cakes, horny lately I’ve broken-down cracker crumbs in issue of the breadcrumbs within the recipe and for the out of doors coating and mediate that I’d perfer that even extra so.”
- Willing In:
- 35mins
- Ingredients:
-
14
- Serves:
-
6
-
1
lb crabmeat, unique and drained
-
1⁄2
cup italian dried breadcrumbs
-
1⁄2
teaspoon baking powder
-
1⁄3
cup milk
-
1
tablespoon creole mustard (grainy mustard)
-
1
colossal egg, beaten
-
1⁄4
cup mayonnaise
-
2
tablespoons green onions, finely chopped
-
1⁄4
teaspoon garlic powder
-
1 1⁄2 – 2
teaspoons cajun seasoning or 1 1/2-2 teaspoons creole seasoning
-
2
teaspoons dried onion flakes
-
2
teaspoons parsley flakes
-
1⁄4
cup all-cause flour or 1/4 cup dried breadcrumbs
-
1⁄2
cup butter
instructions
- Mix collectively first 12 substances, combining to evenly combine; shape into 6 patties.
- Coat with flour or breadcrumbs. Chill no longer much less than 1 hour.
- Lift butter to a sizzle in colossal skillet; cook dinner on low heat 4 to 7 minutes on both facet unless golden.
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RECIPE SUBMITTED BY
I am horny me, mom, grandmother…friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me publicity to about a of the entirely of foods. My passions are my household, decorating, cooking and gardening. These very passions push me into fixed consciousness with continuously procuring for one thing unique to pleasure the senses, thus my accepted idiom…Encourage me, puuuullllllleeeeeeease! …and I point out it, too. God Bless The United States!
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