supposed to be. Most recipes load up on bread crumbs
ake standard paper cases. These cakes SHOULD be small and dainty
1/2 inch thick) crab cakes if serving as an appetize
un small knife around cakes to loosen. Invert cakes onto dessert dishes
he remaining batter.
(The cakes can be covered and refrigerated
ntil runny.
When the cakes come out of the oven
To make the Cakes: Coarsely chop shrimp in processor.
ups are made of)until cakes are firm around the edges
form mixture into 12 shrimp cakes about 2 1/2-inches
Mix all ingredients, except crackers or rice cakes, together in a bowl.
Spread on top of rice cakes or crackers for good snack.
Refrigerate after use.
In small bowl whisk ingredients til smooth and creamy.
Add more powdered sugar if too thin.
Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
o 10 minutes or until cakes have puffed and formed a
o leave space between the cakes so they don't stick
lavor to develop while crab cakes are being prepared.
Crab
op of it- a few good sized books should do the
ir & helps to level the cakes.
Bake on the oven
inutes.
Shape into salmon cakes, 2 1/2 to 3
Clumps of crab are a good thing!
Gently stir in
nd flatten to make thick cakes. Arrange on a tray.
Crab cakes: Spread the crab meat out