ntil serving time.
CRAB CAKES: In large bowl, mix
Prepare salsa verde by combining all prepared ingredients. Chill.
Prepare
he cakes; you don't want to splash hot oil all over
at in skillet for potato cakes.
In a large bowl
ake batter according to the recipe directions and divide the batter
Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion.
For the cakes: Place all ingredients, except for the oil,
SHRIMP CAKES:.
Toss the shrimp with
orming patties. Cook until the cakes are golden brown on one
TUNA CAKES: Dice vegetables then mix ingredients.
o develop.).
Whisk together all the ingredients in a mixing
need about 1 cup for recipe):
lightly blacken tomatoes and
n a large bowl, combine all of the ingredients except for
ook over medium heat until all the juice is gone and
o a bowl for fish cakes and reserve remaining 1 1
eat. Set aside.
Crawfish Cakes: Heat 1 tablespoon of the
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
Tartar Sauce:
Combine all the ingredients listed for the
Shortening is satisfactory in this recipe but butter or hard margarine
Mix shortening and sugar.
Mix hot water and all-bran.
Let cool.
After it has cooled, add eggs and salt.
Dissolve yeast cakes in warm water and add to mixture, then add flour.
Make into rolls.
Let rise 2 hours or until light.
These need to rise only once and may be kept in refrigerator or may be frozen before rising.