Saute onion, peppers, scallions and garlic in butter for 4 to 5 minutes.
Add parsley, thyme, Bechamel sauce, bread, salt and cayenne pepper.
Mix all and cook for 3 to 4 minutes.
Take off the fire and when cool, form the mixture into 2-inch cakes.
Roll in bread crumbs and saute in olive oil until golden brown.
Serve hot with a cold cucumber dill sauce.
Serves 12.
Bon appetit.
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
easoning and salt. Pick over crab; discard any bits of cartilage
Crab cakes: Spread the crab meat out in a flat
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
To prepare the crab cakes, tear up the bread and
hills.
To prepare the crab cakes, melt 1 tablespoon of butter
he peppers.
Drain the crab meat if necessary and place
ot to break up the crab meat too much.
Form
ntil ready to serve.
Crab Cakes:
In a medium bowl
efrigerate until serving time.
CRAB CAKES: In large bowl, mix
0 minutes.
To prepare crab cakes, place bread in a food
Crab Cakes:
Combine mayo, green onions,
then gently fold in the crab meat. Season to taste with
CRAB CAKES:
Combine first seven ingredients and gently add in the crab meat
erving time.
For the crab cakes, reserve half the bell peppers
ith remainder of ingredients for crab cakes.
Divide the mixture into
parsley, scallions, and egg. Add crab meat, season with salt and
CRAB CAKES.
Mix all ingredients well
hill until crab cakes are ready.
CRAB CAKES:
Drain the crab meat and