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| Crabmeat Patties |
Makes 4 servings
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Ingredients
About 20 saltine crackers
2 cups crabmeat, thawed if frozen
4 teaspoons Worcestershire
1/8 teaspoon liquid hot pepper seasoning
3 tablespoons chopped parsley
1 1/2 teaspoon prepared mustard
3 tablespoons mayonnaise
1 egg
3 tablespoons butter or margarine
chopped parsley
lemon wedges |
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Preparation
Finely crumble crackers into a bowl; you should have 1 cup crumbs. Flake crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning, parsley, mustard, and mayonnaise. Mix until blended. Add egg and stir until mixture is well blended.
Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the butter over medium heat. Cook patties until browned (about 3 minutes); add remaining 1 tablespoon butter, turn patties and cook until browned.
Sprinkle patties with chopped parsley; serve with lemon wedges.
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| Hot Crab Dip |
Makes 4 cups
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Ingredients
1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish
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Preparation
Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.
Serve with crackers.
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