For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
ix together the 4 ingredients for the Wasabi Mayonnaise and set
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt, cayenne
Mix all ingredients together in large bowl.
Make cakes as you normally do for crab cakes.
Fry medium-high until golden brown. Turn on other side (not you, the cakes).
Fry until done.
Now taste.
Surprise.
Mix the ingredients for the mayonnaise and set aside.<
For Crab Cakes:
Mix all ingredients, except
he mixture into 16 small cakes. Refrigerate for 30 minutes.
Meanwhile
eady to use.
Make crab cakes:
Wash leek well in
ith 1/2 tablespoon of Old Bay. Cook for 3 minutes or until
gg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in
y hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in
owder, cracker crumbs, Worcestershire sauce, Old Bay seasoning and parsley flakes.
vermix or break up the crab chunks.
Dust a sheet
ght before frying- coat the cakes lightly with the breadcrumbs on
ombine all the ingredients listed for the tartar sauce in a
Crab Cakes:
Combine mayo, green onions,
Combine egg whites, mayonnaise, parsley, Old Bay, Worcestershire sauce, pepper, and dry
owl, combine all ingredients except crab meat and bread crumbs.
Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard,
edium high heat. Cook 4 crab cakes 4 to 5 minutes on