Recipe - Pan Fried Louisiana Crabcakes On Mixed Greens

Louisiana Crabcakes
1 Extra large egg; beaten
1 tablespoon Mayonnaise
Salt; to taste
One fourth teaspoon Ground black pepper
One fourth teaspoon Curry powder
4 dr Tabasco pepper sauce
1 teaspoon Worcestershire sauce
1 tablespoon Lemon juice
1/8 teaspoon Ground cloves
1/8 teaspoon Cayenne pepper
One half teaspoon Paprika
One fourth teaspoon Dry mustard
One fourth teaspoon Celery salt
1 pound Fresh jumbo lump crabmeat;
all shell removed
4 tablespoon Dry bread crumbs
2 cup Corn or peanut oil;
approximately
Mixed Greens
1 tablespoon Sherry vinegar or balsamic
vinegar
One half teaspoon Dijon mustard
1 Three fourths teaspoon Salt
Freshly ground black pepper
4 tablespoon Olive oil
1 tablespoon Shallot; minced
1 Clove garlic; minced
4 tablespoon Fresh chives or scallion
tops, chopped
One fourth pound Mixed salad greens (1 1/2
quarts)

In a large bowl, whisk the vinegar with the mustard, One fourth teaspoon of the
salt and a pinch of pepper. Add 3 tablespoons of the oil slowly, whisking.
Stir in the shallot, garlic and 2 tablespoons of the chives. Set this
dressing aside.

Combine egg, mayonnaise, and seasonings. Add crabmeat and enough bread
crumbs to absorb excess moisture.

Stir to blend well. Mixture should be firm enough to hold together. Adjust
seasoning as desired. Form crabmeat mixture into 8 patties. Place on waxed
paper for about 20 minutes to dry slightly. Pour oil into skillet to a
depth of 1/2inch and heat to 350 degrees.

Fry crabcakes for about 3 to 4 minutes per side or until golden brown on
both sides. Do not crowd pan. Fry in several batches, if necessary. Drain
on paper towel. Dress greens with vinaigrette and place on for serving
plates. Top with crabcakes.

Yield: 6 servings

NOTES : HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A12 LADIES WHO LUNC
Recipe by: DEAN FEARING #HE1A12

Posted to MCRecipe Digest V1 #787 by Sue suechef@sover.net on Sep 18,
1997