Recipe - Imperial Crab Cakes

2 cup Crab meat; picked over(the
body meat from 3 fresh
Dungeness crabs will
produce approx. this
amount), canned meat can be
substituted
1 teaspoon Salt
One half teaspoon White pepper
1 teaspoon Dry mustard
1 tablespoon Worcestershire sauce
1 One half tablespoon Mayonnaise
1 tablespoon Parsley flakes
2 Egg; yolks
2 tablespoon Green bell peppers; finely
chopped
2 tablespoon Pimiento; finely chopped
One fourth teaspoon Tabasco sauce
1 tablespoon Parmesan cheese
2 Eggs; beaten
Bread crumbs
Cooking oil

In a large bowl add the crab meat (if canned drain well before using), and
all the remaining ingredients except the beaten eggs and bread crumbs. Mix
gently but thoroughly trying not to break the crab meat up too much. Take 1
heaping tablespoon of the mixture and form it into a patty. Dip in the
beaten egg and then in the bread crumbs to coat. Set aside on a plate and
continue until all the crab mixture has formed into cakes. To cook, heat
One half inch of cooking oil in a large skillet over medium heat. Place the crab
cakes in the oil 1 at a time and cook until lightly browned. Do not crowd
them. Turn and brown the other side being careful not to burn them. Remove
and drain on paper towels. Can be served hot or cold. Serve with a tartar
sauce or ginger sauce. Makes approximately 10 large patties or 20 appetizer
sized paties.

NOTES : These should be cooked over a medium to low heat to prevent burning
the bread crumbs before the crab mixture is cooked. If you let the mixture
sit a long time before cooking the bell pepper will make the mixture
watery. This can be formed into balls and deep fried for appetizers.
Sometimes I gradually add the beaten egg and bread crumbs to the mixture
until I can form patties easily and then cook them.
Recipe by: LeRoy Trnavsky

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998