1 lb. imitation crab, finely chopped
1/2 lb. snow crab, finely chopped
3 large mushrooms, minced
2 Tbsp. chopped green onion
2 Tbsp. minced onion
1tsp. dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp. chicken base
1/4 tsp. ground mustard
1/4 tsp. cayenne Pepper
1/4. white pepper
2 Tbsp. cooking sherry
1/4 tsp. thyme
1 Tbsp. Worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 Egg yolks
2 Tbsp Margarine or butter
Preparation
- Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender.
- Add all Crab meat and saute over medium heat until hot, stirring constantly.
- Add bread crumbs, mix well, and turn off heat.
- Place mixture on cookie sheet, cover and refrigerate until cool (approximately 1 hour).
Breading Ingredients
3 Eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup canola oil
Assembly
- When cool, divide mixture into 12 equal pieces.
- Form so that they are round and approximately 1/2′ thick. whip eggs in bowl.
- Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
- Preheat oven to 350.
- Heat salad oil in skillet until hot.
- Place crab cakes in pan and lightly brown on both sides.
- Remove from skillet and place in 9×13 baking dish. Bake in 350 oven for 10 minutes.
- Serve with Cajun pepper sauce and garnish with fresh chopped chives.
Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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