1/2 inch thick) crab cakes if serving as an appetize
supposed to be. Most recipes load up on bread crumbs
fter each addition.
Sift wholemeal flour, standard flour and baking
Sift wholemeal flour,flour,soda and baking powder into a bowl.Return husks left in the sifter to flour in the bowl.Cut butter into flour mixture until it resembles bread crumbs.Stir in the sugar and yoghurt.Add sufficient milk to mix to a soft dough.Lightly dust an oven try with flour.Press scone dough out to a 20cm round.Mark into 8 wedges.Brush top with milk.Bake at 220*C/425*F for 10 minutes or untill pale golden.
east water mix to the wholemeal flour and herbs, add the
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