Not precise 'cause I
use the old Redneck toss together method rather than measurements.
I pound of cooked picked crab meat, lump is best but
mixed is okay
1 small onion finely diced
1 small bell pepper finely diced
1 egg (or two small) beaten with a fork or wire whisk
Half cup of rich mayonnaise
A couple of shakes of Tabasco ® pepper sauce
A couple of shakes of Worcestershire sauce
Several teaspoons of Dijon Mustard
Several grinds of black pepper
A half teaspoon of garlic powder
Enough Italian flavored breadcrumbs to get the patties to
hold shape while still moist
If the cakes are too dry add a bit more mayo.
Fry 'em in about an inch of very hot peanut oil. Keep
flipping 'cause the breadcrumbs burn. When golden brown and hot through drain
on paper towels and serve.
Serve with salad, oven roasted asparagus and red
potatoes and wine or beer.
Makes for a happy tummy. Yummy.
Cook as much or as little as you want.
I think a pound is minimum. Of course, I catch them in the backyard
tidal creek. You may have to get them at the market.
1 pound of jumbo shrimp (12 per pound),
headed, peeled, devined. Smaller can be used. I sometimes do.
Two-three eggs whipped witrh salt,
pepper, red pepper flakes (to taste Cajun or Creole seasoning).
(I use Zaterain’s
or House Autry). Saltines rolled or crushed in a blender will work
as will a cornmeal-white flour mix.
Drop the shrimp in
a bowl filled with the egg wash. Put the breading in a plastic bag
and with tongs add the egg washed shrimp. Shake well.
In a large frying
or saut pan put in about a half inch of canola or peanut oil. Heat
to near the smoke point. Cook the shrimp in batches for about three
minutes. Drain on paper towels.
Serve the shrimp
with lemon, or cocktail sauce, or Remolaude sauce.
Good with red beans
and rice and a salad, or perhaps just a salad.
A nice wine (white)
or a cold beer goes well.