f your experience indicates that flourless cakes and pies bake up quicker
orming patties. Cook until the cakes are golden brown on one
o a bowl for fish cakes and reserve remaining 1 1
Shape mixture into 8 rd cakes & set aside.
Wash out
eat. Shape into 6 crab cakes (about 1/2 cup each
. To cook the fish cakes, heat 2 tablespoons of groundnut
SHRIMP CAKES:.
Toss the shrimp with
eeded.
To Make Crab Cakes: Place the crab meat in
ake standard paper cases. These cakes SHOULD be small and dainty
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
need about 1 cup for recipe):
lightly blacken tomatoes and
hape the mixture into 10 cakes.
Heat 2 tablespoons oil
rying pan and fry crab cakes, in batches if necessary, turning
oo dry for forming crab cakes, stir in a little more
This helps keep the crab cakes from breaking up in the
eat. Set aside.
Crawfish Cakes: Heat 1 tablespoon of the
TUNA CAKES: Dice vegetables then mix ingredients.
hen ready to bake the cakes, dissolve 1/2 teaspoon baking
In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
mall cakes (you should get six to eight from this recipe) and