Recipe - Willies Crabcakes

8 ounce Finely chopped cooked shrimp
8 ounce Lump crabmeat; cleaned and
picked
; over to remove any
; bits of shell
2 teaspoon Dijonstyle mustard
One fourth cup Mayonnaise
2 tablespoon Minced fresh parsley
2 teaspoon Worcestershire sauce
One half teaspoon Tabasco sauce
2 teaspoon Bottled white horseradish
Salt
Cayenne pepper to taste
1/8 teaspoon Cajun spice mix; optional
1 Egg
2 tablespoon Dried bread crumbs
1 One half cup Crushed potato chips; for
dredging
2 tablespoon Vegetable oil; or more for
frying

Combine all the ingredients but the potato chips and vegetable oil.

Form the mixture into twelve 2inch x 1/2inch round cakes and pat the
crushed potato chips on both sides of the crab cakes.

In a large nonstick skillet over medium heat, heat the oil and saut‚ the
crab cakes for 2 to 3 minutes on each side or until golden and hot
throughout.

Converted by MC_Buster.

Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat);
56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food
Exchanges: 4 Grain(Starch); 6 One half Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.