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Bite Size Crab Cakes
Prep Time: 20 minutes
Cook Time: 3-5 minutes
Yield: 24 1 inch patties
Ingredients:
Cajun Injector® Cottonseed Oil
1 lb.
Fresh lump crab meat
1/2 cup Breadcrumbs
1 tbsp.
Minced parsley
1/2 tsp.
Salt
1/2 tsp.
Pepper
1/4 cup Mayonnaise
1 cup
Egg, lightly beaten
2 tsps.
Worcestershire Sauce
1 tsp.
Prepared mustard
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Remove any shell pieces from
crab meat. Lightly squeeze to drain excess moisture, transfer to dish, cover and chill until
needed. Combine breadcrumbs, parsley, salt, and pepper; stir well with a whisk. Add may-
onnaise, egg, Worcestershire sauce and mustard; stir well. Gently stir in crab meat. Shape
mixture into 24 (1-inch) patties. Fry in 2 batches for 2 minutes or until golden. Remove from
hot oil and drain on paper towels. Serve with cocktail sauce if desired.
Copyright © 2003 The Ultimate Turkey Fryer Cookbook, Meredith Books
Louisiana Cocktail Sauce
Prep time: 15 minutes
Cook time: n/a
Yield: 2 cups
Ingredients:
1 cup
Tomato sauce
1/4 cup Ketchup
2 tbsps. Red wine vinegar
3 tbsps. Worcestershire sauce
1 tbsp.
Horseradish
1/4 cup Chopped bell pepper
1/4 cup Chopped celery
1 tbsp.
Diced garlic
Salt (to taste)
"Original" Louisiana Brand Hot Sauce to taste
Method:
In a large ceramic bowl, combine tomato sauce, ketchup, vinegar, Worcestershire sauce
and horseradish. Using a wire whisk, blend until all ingredients are well incorporated. Add
bell pepper, celery and garlic, and season to taste with salt and hot sauce. Continue to blend
until all seasonings are evenly mixed throughout the sauce. Adjust seasonings to your taste
should more sweetness or tartness be desired. Cover and refrigerate overnight for flavors
to develop.
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