| 1 lb. fresh lump crab meat | 1 egg |
| 1/4 c. minced red bell pepper | 1/2 c. scallion or onion |
| 1/4 c. mayonnaise | 1 tbsp. Dijon mustard |
| 2 tbsp. bread crumbs | 1 tsp. curry powder |
| 2 tbsp. vegetable oil | 2 tbsp. margarine |
| Lemon wedges | Tartar sauce |
| Salt and pepper to taste | |
| Pick crabmeat over for cartilage
Mix crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, salt and pepper. Add bread crumbs to bind mixture. Refrigerate until you are ready to cook. Season flour with salt, pepper and curry. Preheat large skillet over medium heat. Add oil and butter and heat until butter foams. Shape crabmeat into four cakes. Dredge in flour and cook, turning once, until golden brown - about 10 minutes. (c)2000Recipes4U.com(tm) |