|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
Tip: Try crab cakes for more results.
1 - 8 of 8 for imitation crab cakes
Grate and squeeze excess moisture from zucchini. Mix all above ingredients. Shape into small cakes and saute in butter until lightly brown.
Mix all ingredients well and form into patties. Brown on both sides, in small amount of oil.
Combine crabmeat, 1/2 cup of the bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into ...
In medium bowl, ... mustard. Fold in crab blend. Shape into 8 cakes; coat with ... oil until golden on both sides. Refrigerate leftovers. Makes 4 servings.
Melt butter over ... to 2 inch cakes; place on ... large skillet. Add crab cakes in batches ... smooth. Chill and serve with warm crab cakes. Yield: 3 dozen.
Mix above ingredients. Pour over 1 pound imitation crabmeat and mix. Form into patties. ... into bread crumbs. Fry patties in butter in pan until brown.
Prepare potatoes according ... large bowl, add crab meat, mayo, bread ... Serve with sauce. 4 servings. Stir together the above ingredients. Cover and chill.
Mix all increased. Shape into 4 inch patties. Refrigerate until cooled and firm. Heat oil 1 inch thick or less to 375 degrees. Fry patties until ...
top of page