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CRAB CAKES
3 T butter (melted)
1 cup onion (finely diced)
1
/4 cup green bell pepper (finely diced)
1
/4 cup green onion or scallion (sliced very thin)
TT salt
TT pepper
1
/2 tsp Cayenne pepper
2 tsp Worcestershire sauce
1 egg
1 pound Crabmeat (preferably lump crab meat but others will work)
1 to
1
/2 cup Bread crumbs
1 T white wine
5 oz olive oil
Serves 10 to 12
This dish is great with a Dijon or basil mayonnaise (see page 28)
• Finely dice the onion and bell pepper then slice the green onion and
set aside
• Heat butter in sauté pan and sauté onions and peppers in the butter
over medium heat until tender
• Set the sautéed mixture to the side and let cool completely
• In the mixing bowl place the salt, pepper, Cayenne pepper,
Worcestershire sauce, and egg and mix thoroughly using the
“V” paddle
• Add the cooled vegetables and the lump crabmeat to the liquid
mixture, mix lightly (about 15 seconds on speed 1) do not break
up the lumps of the crabmeat.
• Add bread crumbs in stages until mixture is bound, you may not use
all the bread crumbs
• Shape the crabmeat mixture into patties
• Heat olive oil in a small sauté pan and sauté patties until golden
brown and crispy
MISSISSIPPI CATFISH CAKES
1 pound Mississippi Catfish filets (poached in white wine and dill)
2 cups of white wine
1 cup water
1
/4 cup Green onion or scallions (sliced very thin)
2 large sprigs of fresh dill
1
/2 cup onion (finely diced)
TT salt
TT pepper
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