Recipe - Creole Crab Cakes

2 tablespoon Ons; olive oil
2 tablespoon Ons; unsalted butter
3 lg Shallots; finely minced
about One half cup
1 tablespoon On; minced garlic
One half teaspoon Ground allspice
One fourth teaspoon Ground cardamom
1 pn Cayenne
8 ounce Fresh lump crabmeat; picked
over
1 tablespoon On; chopped fresh thyme
leaves
1 tablespoon On; chopped parsley
One half cup Dry white wine
Salt; to taste

Heat the oil and butter in a large nonstick skillet over low heat. Add the
shallots and garlic and cook, stirring, until wilted, 5 to 7 minutes. Stir
in the allspice, cardamom, and cayenne pepper.

Add the crabmeat, thyme, and parsley and stir together well, breaking up
the crab a bit. Add wine and cook, stirring over mediumlow heat until the
liquid is reduced, about 8 minutes. Remove to a bowl and let cool to room
temperature. Season with salt, cover, and chill until ready to serve.

COMMENTS: I made this with all olive oil, and it just wasn't as good. Too
oily. =AD=AD=AD=AD=AD Nutr. Links: 0 0 1358 0 0 0 0 0 0 0 0 0

Per serving (excluding unknown items): 80 Calories; 5g Fat (67% calories
from fat); 4g Protein; 2g Carbohydrate; 24mg Cholesterol; 69mg Sodium

Recipe by: All Around The World/Shelia Lukins

Posted to FOODWINE Digest by "McNamara, Kelly" kmcnamara@LIGGETT.COM on
Sep 16, 1997