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1/4 c Mayonnaise
1 tb Dijon mustard
1 ds Worcestershire sauce
1/2 c Finely sliced scallion;
-light and dark part
1 ts Salt
1 lg Egg; lightly beaten
1 lb Picked over crab
1/4 c Fresh breadcrumbs; or more
Tabasco sauce
2 tb Vegetable oil
2 tb Butter
Flour for dredging
Cole slaw made with threads
-of carrot, red bell pepper
-and parsley
In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion,
1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab
cakes just hold together; season with Tabasco sauce. Refrigerate the
mixture for 30 minutes so that it is easier to handle. Shape mixture into 8
small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour
on both sides and shake off excess. Cook gently, on low heat for about 5
minutes a side or until cooked through. Drain and serve over cole slaw.
Yield: 4 servings
Yields
4 Servings
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