 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with Cajun Remoulade Sauce and lemon wedges. Ingredients:
1 tablespoon butter |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1/2 cup breadcrumbs, divided (i used an additional 1/2 cup) |
1 lb fresh crabmeat |
1 egg, beaten |
3 tablespoons mayonnaise |
1 teaspoon parsley, chopped |
1 teaspoon fresh dill, chopped |
Directions:
1. Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
2. In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
3. Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
4. Fry in oil 3-4 minutes per side or until golden brown.
|
|