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Tabasco Crab Cakes
Nb persons: 0
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Preparation time:
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Source: Christy
| 1 lb | crabmeat |
| 1/4 c | minced onion |
| 1/4 c | green bell pepper minced |
| 1/4 c | red bell pepper minced |
| 2 | eggs beaten |
| 1 t | dry mustard |
| 1/2 t | tabasco |
| 1 c | dry bread crumbs-divided |
| salt | |
| pepper | |
| vegetable oil dill For Zesty Remoulade | |
| 1 c | mayo |
| 1 T | digon |
| 2 T | horseradish |
| 1 T | lemon juice |
| 1 celery stack finely chopped | |
| 2 to 3 | green onions chopped |
| 1 T | finely chopped chives |
| 1 garlic clove choppped | |
| 1/2 t | tabasco |
INSTRUCTIONS
For Crab Cakes
In large bol combine first 7 ingredients, 1/2 c bread crumbs and salt & pepper. Cover and refrigerate 1-2 hrs.
Shape into small cakes 1 X 1/2 and coat with reamaining bread crumbs.
Cook in heated oil untill brown on bothsides, 3-5 min. Drain on paper towels.
For Sauce
Combine all ingredients, cover and refrigerate at least 1 hr.
Serve chilled.
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