One of my passions is cooking, so I enrolled in Culinary School and graduated about 1 1/2 year ago. I recently made this recipe for a gathering I had about 2 weeks ago. It was the hit of the party. Everyone continues to ask me for the recipe, so I wanted to share it with you all. Enjoy!
Yields: 10 servings
Butter 4 ounces
Onions, minced 1 ounce
Celery, minced 1 ounce
Red peppers, minced 1 1/2 ounces
Flour 3 1/2 ounces
Fish Stock 10 fluid ounces (I used chicken stock)
Crabmeat, cleaned 1 1/2 pounds
Old Bay Seasoning 1/2 teaspoon
Salt, to tast 1/2 teaspoon
Cayenne, to taste 1/4 teaspoon
Parsley, chopped 1 tablespoon
Flour for dredging 2 ounces
Egg wash 6 fluid ounces
Bread Crumbs for coating 6 ounces
1. Saute onion, clery and pepper in butter.
2. Add flour and cook 2 to 3 minutes.
3. Incorporate fish stock and crabmeat; bring to a simmer, stirring constantly.
4. Cook 5 minutes, add seasonings; chill.
5. Shape into ten cakes, dredge in flour.
6. Dip cakes in egg wash, then dredge in bread crumbs.
7. Deep-fry at 350 F (175 C) until golden brown; drain on absorbent toweling
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