first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
This recipe is credited with having come from Molly
O'Neill - New York Cookbook
pound lump crab meat - picked over
3/4 cup fine dried bread crumbs
1 hard cooked egg - minced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/4 cup minced green pepper
2 large eggs - lightly beaten
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper fresh ground black pepper
1 cup fine dry bread crumbs
4 tablespoons butter - up to 6
1/4 plus 3 tbsp heavy cream
1 hard cooked egg - finely minced
1/4 teaspoon tabasco sauce
1 teaspoon worcestershire sauce
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon sugar
3 tablespoons finely chopped scallions - (green and
the crab cakes by mixing together all of the crab
and refrigerate the mixture until firm, about 1½ hours.
make the green sauce. In a mixing bowl, whisk all
the green sauce ingredients.
and refrigerate for 1 hour before serving.
assemble the dish shape the crab mixture into 24 small
cakes or balls.
each crab cake with bread crumbs.
4 tbsp butter in a large heavy skillet over medium
the crab cakes in batches until brown on all sides,
5 minutes per side.
more butter if needed, to complete sautéing the crab
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