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Crab Cakes

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix all ingredients (except for flour and oil) in a large bowl
  2. Shape into round patties and dust with flour to help keep them together
  3. Heat oil in large skillet over medium heat
  4. When oil is hot, carefully place crab cakes in pan, 3-4 at a time
  5. Fry on one side, about 4-5 minutes, until browned
  6. Carefully turn crab cakes and fry on other side until golden brown, about 4-5minutes
  7. Serve with cocktail sauce, tartar sauce, or shrimp sauce
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