Recipe - Chandlers Crab Cakes

40 ounce Dungeness crab; squeezed dry
One fourth cup White onions; minced
One fourth cup Celery; minced
2 tablespoon Red bell pepper; minced
2 tablespoon Green bell pepper; minced
2 tablespoon Gold bell peppers; minced
1 tablespoon Garlic; minced
3 md Eggs
2 One half tablespoon Best Foods Mayonnaise
2 One half tablespoon Worcestershire sauce
2 One half tablespoon Fresh parsley; minced
2 One half teaspoon Old Bay Seasoning
2 cup Fresh bread crumbs
1 One half ounce Clarified butter

1. Crab should be squeezed to remove juices

2. Lightly saute vegetables, chill before mixing

3. Whip eggs and add all spices, etc.

4. Mix crab, vegetables and egg mixture well. Shape into 2One half ounce
patties.

5. Coat patties lightly with fresh bread crumbs

6. Panfry in clarified butter at mediumhigh heat until golden brown and
heated through.

NOTES : This recipe is from Chandler's Crab House in Seattle.

Recipe by: Chandler's Crab House

Posted to TNT Recipes Digest, Vol 01, Nr 976 by Marina
reenee430@uswest.net on Jan 30, 1998