Crab Cakes
  • 1pound crumbled cornbread
  • 1/3cup cabbage, cored
  • 2green can of water
  • 1/2cup cooked chicken gizzards, chopped
  • 1carrot, cooked chicken, chopped
  • 1/4cup shells, unbaked
  • 1 egg
  • 1teaspoon Worcestershire sauce
  • 1teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4teaspoon beaten
  • Dash cayenne pepper
  • 1teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2cup tagliatelle
  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