Lees Crab Cakes with Creole Mayonnaise
From 55to64 15 years agoIngredients
- FOR crab cakeS shopping list
- 1 pound crab shopping list
- 1/4 cup celery finely chopped shopping list
- 1/4 cup green pepper finely chopped shopping list
- 1/4 cup scallions finely chopped shopping list
- 1 teaspoon thyme leaves shopping list
- 1/4 teaspoon cayenne pepper (more, if you like things spicy) shopping list
- 2 large eggs, lightly beaten shopping list
- 1/4 cup heavy cream shopping list
- 3/4 cup seasoned bread crumbs shopping list
- FOR CREOLE mayonnaise shopping list
- 2 tablespoons scallions finely chopped shopping list
- 2 tablespoons parsley finely chopped shopping list
- 1/2 teaspoon garlic finely chopped shopping list
- juice of one small lemon shopping list
- 1 teaspoon Tabasco sauce shopping list
- 1/4 cup creole mustard shopping list
- 3/4 cup mayonnaise shopping list
- 2 egg whites shopping list
How to make it
- CRABCAKES
- Combine all the ingredients except the bread crumbs. When well blended, fold in the bread crumbs. Divide into 12 equal portions. Pat into cakes. Fry in butter and serve with Creole Mayonnaise.
- CREOLE MAYONNAISE
- In a steel bowl mix all ingredients except egg whites, and blend thoroughly. Whip egg whites until thick. Fold into mayonnaise mixture. Keep refrigerated until serving.
- NOTE: You are serving raw egg whites. If you prefer not to, you can use processed egg whites you find in the dairy case or freezer section of your supermarket.
The Rating
Reviewed by 3 people-
lee must have been a fabulous cook{your recipe is great family will love it thanks
momo_55grandma in Mountianview loved it
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