Here are two of the recipes I received in response to the crab cake post over the weekend...hope you enjoy them! I plan to! Special thanks to my mother-in-law for sharing these!
Crab Cake Appetizer
1/3 cup cream cheese, softened
1/4 cup crab meat, drained, flaked, and cartilage removed
2 Tbls. chopped green onions
1 pkg (1.9 oz) frozen mini phyllo tart shells
Combine cream cheese, crab meat, and green onions in a bowl. Place phyllo shells on an ungreased cookie sheet and fill each with 1 Tbls. crab mixture. Bake in 375 degree oven for 12-15 minutes or until heated through. Makes 15.
Crab Cakes
1 can (6oz) crab meat, drained, flaked, and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 egg, lightly beaten
1 Tbls. melted butter
1 tsp. minced fresh parsley
1 tsp. mayo
3/4 tsp. Worcestershire sauce
1/4 tsp. ground mustard
1/8 tsp. salt
1/8 tsp. pepper
Combine all ingredients in a bowl. Shape into 4 patties. Cover and refrigerate at least 30 minutes. Bake on a greased baking sheet in a 350 degree oven for 25 minutes or until golden brown.
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