rom cups over top of cakes. Serve warm with whipped cream
nder wire rack. Remove mini cakes from pan. Dip bottoms immediately
1/2 inch thick) crab cakes if serving as an appetize
supposed to be. Most recipes load up on bread crumbs
dd gradually . . 9 cups sifted PILLSBURY'S BEST Enriched FLOUR; mix
Crab cakes: Spread the crab meat out
For crab cakes:
In a mixing bowl,
To prepare the crab cakes, tear up the bread and
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from
br>To prepare the crab cakes, melt 1 tablespoon of butter
To make the crawfish cakes: Melt the butter in a
br>
7. Bake the cakes for 10 to 12 minutes
br>Meanwhile, for the corn cakes, place cornmeal, flour and baking
ut the ingredients for the cakes, except the orange juice, in
he ingredients for the fairy cakes, except for the milk, into
ntil serving time.
CRAB CAKES: In large bowl, mix salt
arger ones.
For mini cakes you will need a 12
To make the Cakes: Coarsely chop shrimp in processor.
otato mixture into patty-size cakes.
Heat oil in large
To make the corn cakes, pulse corn in a food