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Food
These tiny crab cakes are a deliciously easy appetizer

Thursday, May 15, 2003

By Arlene Burnett, Post-Gazette Staff Writer

Today's recipe is a winner. Fresh and Light Crab Cakes are not only delectable but easy to make.

 

You will need fresh lump crabmeat, mayonnaise, parsley, Dijon mustard, a pinch of cayenne and a bit of flour to hold the cakes together. The ingredients are gently mixed together and formed into silver-dollar-size cakes. They are fried in oil until golden brown. (Place the crab cakes on paper towels to drain before putting them on a platter.) The crab cakes were light and airy and every bit as good as any crab cakes we've ever tasted.

Because of their size, we served them as an appetizer, but you could make them larger to be served for the main course.

Paula Finello of Glenshaw requested a recipe for baked mini crab cakes, and Elaine Kray of Munhall answered Paula's request. The recipe is from "The Buffet Book" by Carole Peck.

Fresh And Light Crab Cakes

  • 1 pound fresh crabmeat

  • 1 cup mayonnaise (the recipe calls for homemade mayonnaise but we used jarred)
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 tablespoons Dijon-style mustard
  • 3/4 cup all-purpose flour, see note
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup vegetable oil for frying

Drain the crabmeat of excess liquid; place in a small mixing bowl. Fold in the remaining ingredients, making sure not to break apart the lumps of crab.

Generously coat the bottom of a skillet with the oil and heat over medium-high heat. Gently form the crab mixture into silver-dollar-size pancakes. Cook a few at a time, in the hot oil, turning once with a spatula to brown evenly on both sides. Add more oil as needed to cook the rest of the crab cakes. Clean off the spatula a few times so the cakes won't stick while being removed from the skillet.

Note: The amount of flour may vary slightly, depending on the wetness of the crab meat. If the mixture seems too wet, add more flour and cook one cake to test.

Makes 30 silver-dollar-size crab cakes.

Note: The crab mixture can be kept in the refrigerator for three days. The cakes can be cooked a couple of hours before you plan to serve them, then reheated on a baking sheet at 250 degrees for 8 to 10 minutes.

Requests:

Betty Perella of Overbrook hopes someone has a recipe for Shrimp Toast similar to that served at the Edgewood Country Club.

Bonnie Mortimer of Mount Pleasant wants a recipe for Lady Lock Bar Cookies. "Someone at work told me they had these at a church social and they are just like lady locks, but they are made like bar cookies."

Betty Navilliat of Munhall is looking for a good recipe for kielbasa soup.

Anna Drescher of Zelienople writes: "On the back of a bag of whole wheat flour was a recipe for whole wheat banana nut muffins that required 4 cups of the flour. But I lost the recipe. Does anyone out there have a recipe similar to one that required 4 cups of whole wheat flour?"

Tom Harkins of Sebring, Fla., writes: "I would like to get the recipe for Eat & Park Potato Soup. I now live in Florida and can't get anything like it down here. Can you help?"

A request from Susan Speer of Upper St. Clair: "I am looking for a recipe for the She-Crab Soup that Shea's Lounge in Castle Shannon served only on Fridays during Lent. Much to my dismay, they are out of business now. It was very thick, chockful of crab and sherry."

Writes Sue DeMarco of Level Green: "I'm looking for a nut bread recipe that doesn't have any other ingredients, such as bananas, zucchini or carrots. Many years ago there was a bakery in Wilkinsburg called Kriegers. Their nut bread was very firm and packed solid with a variety of nuts. I'm hoping you or one of your readers has this recipe or one similar."


If you want to answer a recipe request from a reader or are looking for a recipe, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh PA 15222; or e-mail toaburnett@post-gazette.com . Please include a name, neighborhood and a daytime phone number.

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