May, 2008

Mini Crab Cakes
Norma, one of our favorite cooks, gave us this "instant hit" for wine & cheese.
A slightly larger version makes a wonderful dinner.

Ingredients:

1 lb. lump crab meat cleaned of all
   shells
1 dill pickle
1/2 red bell pepper
1/2 green pepper
1 stalk celery
2 tbs. Dijon mustard
1 egg 		  1 tbs. mayonnaise
2 tbs. lemon juice
4 tbs. fresh chopped herbs
(tarragon, chives, parsley, chervil)
salt
pepper
1 loaf fresh bread crumbs

 Instructions:

       Dice all the vegetables very fine. Add mustard, egg, mayonnaise, lemon juice & herbs. Mix. Add crabmeat and enough bread crumbs to hold everything together, gently. From mini crab cakes and coat with more bread crumbs. Sauté gently in a mixture of butter and vegetable oil until golden on both sides.

Serves 12.

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