On Line Cookbook
New Orleans Crab Cake
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
William Bohannon

Serves/Makes:10

Ingredients
  • 2 cups (475 ml) milk
  • 1/2 cup (125 ml) butter
  • 3 oz (84 grm). cooked canned shrimp or minced clams
  • 1 lb (.5 kg). immitation or real crabmeat
  • 2 tbsp (30 ml) blackened seasoning
  • 1/4 cup (60 ml) chopped garlic
  • 1/4 cup (60 ml) chopped parsley
  • 1/4 tsp (1 ml) Nutmeg
  • 1 tsp (5 ml) Sugar
  • 1 tbsp (15 ml) mixed Italian seasoning
  • 3 cups (700 ml) or more bread crumbs to thicken
Preparation
  • Heat everything except bread crumbs to a simmer for 8-10 min.
  • Add bread crumbs to hot mixture and stir.
  • Remove from heat.
  • Form into crab cakes and dredge in flour then fry on both sides till golden brown.
  • Or stuff lobsters, artichokes, tomatoes, mushrooms, ect with the mixture and broil with garlic butter.
  • Serve with Beurre Blanc or your favorite flavored Bearnaise sauce.
Comments
Very easy and delicious.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.