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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Pounds of Crab
0.25 Cups of Diced White Onion
0.25 Cups of Diced Bell Pepper
0.25 Cups of Diced Celery
0.25 Cups of Mayonnaise
2.0 of Eggs
1.0 Tablespoons of Chopped Parsley
1.0 Teaspoons of Salt
0.5 Teaspoons of Dried Mustard
3.0 Cups of Bread Crumbs
1.0 Tablespoons of Butter
Instructions
Mix all ingredients together and refrigerate 3-4 hours. Form into medium sized patties. Melt butter over medium heat and lightly brown the crab cakes; about 3-4 minutes. Top with sour cream or tartar sauce.