Crab Cakes

  • 1 large stalk celery
  • 1/2 mild onion
  • Several sprigs of parsley
  • 1/2 cup dry bread crumbs
  • 1 finely chopped boiled eggcup
  • 1 container white crabmeat
  • 1 cup thick white sauce
  • Salt and pepper to taste

Chop finely all vegetables and add to cleaned crab meat with 1 cup bread crumbs and chopped egg. Prepare a thick white sauce using 2 tbs butter; 2 tbs flour blended over a medium heat, add milk gradually as sauce thickens. This should be a very thick version. Blend into crab mixture. Form patties an inch thick or make into small appetizer balls. Bread using beaten egg and dry bread crumbs. Refrigerate for an hour or two before frying in one inch of hot oil until golden brown.

Low fat version:
Substitute margarine and skimmed milk in white sauce. Make individual nests of the filling on a sheet of aluminum foil.

Brush lightly with margarine and sprinkle with paprika. Broil until lightly browned.

This also makes a good stuffing for fish.


Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.