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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crab Cakes Recipe

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This recipe for Crab Cakes is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp bread crumbs
1 Tbsp chopped flat leafed parsley
1 Tbsp chopped fresh chives
1 Tbsp Canola Mayo
1/2 tsp grated lemon rind
1/4 tsp pepper
1 egg, beaten
8 oz lump crabmeat
1 Tbsp buter
Canola oil
Directions:
Directions:
Place first 7 ingredients in a bowl and stir to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch thick patty.

Heat butter in skillet. Add 1 tsp oil. Carefully add patties to pan and cook 4 minutes on each side or until crab cakes are golden brown and done.

Serve over Bibb lettuce leaves and cooked asparagus.

Buttermilk Herb Dressing:
1 Tbsp chopped fresh dill
2 Tbsp buttermilk
1 1/2 Tbsp mayonnaise
1 Tbsp chopped fresh chives
1/2 tsp cider vinegar
1/4 tsp pepper
1/8 tsp salt
1 small garlic clove, minced

 

 

 

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