This recipe is from Pawleys Island Inn and is featured in the book "Recipes From Pawleys Island". The recipe I'm sharing is my dads' modified recipe. Any suggestions are welcomed! Thanks!
Ingredients
*4 saltine crackers crumbled *Palm full of Pepperidge Farm mix crushed up *2 teaspoons of dried mustard *1 tablespoon of celery seed ground *The juice of one half of a lemon *And eight of a teaspoon of red pepper (or less) *And eighth of a teaspoon of Old Bay seasoning *2 tablespoons of mayo *1 pound of jumbo lump crabmeat
Directions Turn meat upside down on paper towel, lightly pick out shell. Mix together saltines, bread crumbs, and mustard. Then, mix crab, lemon juice, mayo, and add celery seed. Lightly fold together, cover and put in fridge for 30 minutes. Plate with bread crumbs crushed (also croutons crushed up if available). Make into balls and roll in mix. Cast iron skillet on medium heat. Butter should be sizzling, cook 10 minutes each side, adding butter under cakes as they cook. DO NOT LET YOUR PAN GET TOO HOT!!!!
bon appetit
No comments:
Post a Comment