Crab
Cakes
Easy to prepare crab cakes are sure to delight all seafood lovers.
Begin with 100% crab meat. Artificial crab
meat contains: Pollack, water, some crab meat, wheat starch, egg whites, sugar,
salt, artificial coloring and flavors plus a few additives. Crab meat is canned in 4
different forms: Lump, Backfin, Special, and Claw. Beings the meat is flaked for crab cakes, no
need to choose lump. Serve with a wedge of lemon and tarter sauce.
Preparation time: About
15 minutes.
Equipment you’ll need: 2
bowls, can opener, measuring spoons, table fork,
wooden spoon, solid (nested) measuring cups, strainer, skillet, turner and
serving platter.
Safety: Ask for adult
supervision when frying Crab Cakes
Recipe:
2 6-ounce cans crab meat
1 /4 cups
soft bread crumbs
1 large
egg, beaten
1 tablespoon mayonnaise
1 teaspoon
Canola oil for frying
Fresh parsley for garnish
Dry Fish’N
Seafood bread crumbs
1. Place crab meat in a strainer
and drain. Pat out any excess moisture
with a
paper
towel.
2. In a
bowl, mix together bread crumbs and seasoning.
Add crab meat and mix.
3. In
another bowl, whisk together egg and mayonnaise. Mix into crab meat
mixture.
4. Cover bowl and refrigerate
for 1 hour.
5. Shape into cakes and lightly
dust with bread crumbs.
6. Heat a small amount of canola
oil to medium-high. Fry cakes, turning
once to brown.
7. Drain on a paper towel. Serve on a platter and garnish with parsley.
Yield: 6 crab cakes.
Clean up: Turn off
stove immediately after use. Take pride
in cleaning your kitchen.
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist