CRAB CAKES
3 T butter (melted)
1 cup onion (finely diced)
1/4 cup green bell pepper (finely diced)
1/4 cup green onion or scallion (sliced very thin) TT salt
TT pepper
1/2 tsp Cayenne pepper
2 tsp Worcestershire sauce
1 egg
1 pound Crabmeat (preferably lump crab meat but others will work) 1 to 1/2 cup Bread crumbs
1 T white wine
5 oz olive oil Serves 10 to 12
This dish is great with a Dijon or basil mayonnaise (see page 28)
•Finely dice the onion and bell pepper then slice the green onion and set aside
•Heat butter in sauté pan and sauté onions and peppers in the butter over medium heat until tender
•Set the sautéed mixture to the side and let cool completely
•In the mixing bowl place the salt, pepper, Cayenne pepper, Worcestershire sauce, and egg and mix thoroughly using the
“V” paddle
•Add the cooled vegetables and the lump crabmeat to the liquid mixture, mix lightly (about 15 seconds on speed 1) do not break up the lumps of the crabmeat.
•Add bread crumbs in stages until mixture is bound, you may not use all the bread crumbs
•Shape the crabmeat mixture into patties
•Heat olive oil in a small sauté pan and sauté patties until golden brown and crispy
MISSISSIPPI CATFISH CAKES
1 pound Mississippi Catfish filets (poached in white wine and dill) 2 cups of white wine
1 cup water
1/4 cup Green onion or scallions (sliced very thin)
2 large sprigs of fresh dill
1/2 cup onion (finely diced) TT salt
TT pepper
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