Crab Meat Supreme
|2 Eggs; slightly beaten|
|1 lbCrabmeat; fresh or canned|
|1 1/2 cGreen pepper; minced|
|4 tbOil for crab cakes; (or 1 crab balls)|
|1 cItalian bread crumbs|
|1 tsWorcestershire Sauce|
|1 mdOnion; chopped|
|1 1/2 tsDry mustard|
|1/2 cSweet red bell pepper|
|2 tsParsley; chopped fine (and/or 1 tablespoon fine minced fresh tarragon or 1 teaspoon dried)|
Crab Meat Supreme Preparation
Pick over crabmeat to remove any shell or cartilage. (If canned, this has already been done). Put into a large bowl and add all the ingredients except the oil. Gently mix together. Shape into patties for frying or crab balls for deep frying. Heat a frying pan. To fry crab cakes, place 4 tablespoon oil in a fry pan and heat oil over medium heat. Add crab cakes and fry a few minutes on each side till lightly browned. Drain on paper towels and serve. For crab balls, use more oil and place balls in hot oil and brown on all sides (2 minutes/side). Drain on paper towels and serve. This recipe will serve 4 for crab cakes and/or make 40 crab balls (1 1/4 inch in diameter) for appetizers. Enjoy!
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