Recipe - Crabcakes (Mf)

One fourth cup Mayonnaise
1 tablespoon Dijon mustard
1 ds Worcestershire sauce
One half cup Finely cut or sliced up scallion;
light and dark part
1 teaspoon Salt
1 lg Egg; lightly beaten
1 pound Picked over crab
One fourth cup Fresh breadcrumbs; or more
Tabasco sauce
2 tablespoon Vegetable oil
2 tablespoon 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636

Posted to recipeludigest Volume 01 Number 163 by RecipeLu
recipelu@geocities.com on Oct 26, 1997