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Willie's Crabcakes

Source: Burt Wolf's Origins, Virginia Beach
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Rating: Star Rating   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes 4 servings
RECIPE INGREDIENTS
8 ounces finely chopped cooked shrimp
8 ounces lump crabmeat, cleaned and picked over to remove any bits of shell
2 teaspoons Dijon-style mustard
1/4 cup mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons worcestershire sauce
1/2 teaspoon Tabasco sauce
2 teaspoons bottled white horseradish
Salt
cayenne pepper to taste
1/8 teaspoon Cajun spice mix, optional
1 egg
2 tablespoons dried bread crumbs
1 1/2 cups crushed potato chips, for dredging
2 tablespoons vegetable oil, or more for frying
DIRECTIONS
Combine all the ingredients but the potato chips and vegetable oil.


Form the mixture into twelve 2-by-1/2-inch round cakes and pat the crushed potato chips on both sides of the crab cakes.


In a large non-stick skillet over medium heat, heat the oil and sauté the crab cakes for 2 to 3 minutes on each side or until golden and hot throughout.






Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 4 servings
Calories: 351
Fat. Total: 24g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 562mg
% Cal. from Fat: 62%
Cholesterol: 187mg
Protein: 26g
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Serena Reviewed: 07/24/2009
Better than mom's!!!! See all of Serena's reviews »
I've had the best crabcakes in my fave places. Back East, in Maryland I thought I'de had the greatest crabcakes ever! Until I made these, Willie's Crabcakes. Absolutly, the best, ever! Serena French
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