|
Maryland Crab Cakes | ||||||||||||||
Course : Seafoods Source: Cooking Light, June 1995, page 85 Serves: 8 |
|
|||||||||||||
Ingredients:
| ||||||||||||||
Preparation / Directions:Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1-1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3-1/2 inches wide and 1/2 inch thick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Yield: 8 servings.
| ||||||||||||||