recipe comes from The Living
Cookbook. Who or what is The
Living Cookbook? Apart from having some
great recipes on their web site it is a piece
of "revolutionary software that brings the
power of computing to your kitchen" -
all of your favourite recipes
database of more than 6,000
shopping lists from recipes
recipes from the internet
library of cooking techniques and glossary
and export facility
you would like to learn more or order a copy then
visit the website <click
lb fresh mushrooms
12 tbs butter, divided
3/4 cup celery, finely chopped
1/4 cup onion, minced
1 tsp parsley flakes
2 tsp lemon juice, divided
1/2 lb Flounder fillets
1/2 lb Crabmeat
3 tbs mayonnaise
3 large eggs, divided
1 tsp salt
1/4 tsp ground black pepper
1 cup dry bread crumbs
1 inch water, in medium saucepan
pat dry and chop mushrooms into rice-size (makes
about 5 cups). In large skillet heat 6 tbs.
butter. Add mushrooms along with celery, onion
and parsley flakes. Sauté until liquid evaporates
and mushrooms are golden; set aside.
a medium saucepan bring 1 inch water to the
boiling point. Add 1 tsp. of the lemon juice
and flounder. Reduce heat and simmer 10 minutes
or until fish flakes easily with a fork. Cool
and flake fish.
fish and crabmeat, which has been flaked, to
mushroom mixture in skillet. Heat slightly.
Remove from heat. Combine mayonnaise, 1 egg
lightly beaten, salt, black pepper, and remaining
1 tsp. lemon juice. Stir into seafood and mushroom
mixture. Shape into 14 cakes.
coat cakes on all sides with dry bread crumbs.
Dip into remaining eggs that have been well
beaten, and coat again with bread crumbs. In
large skillet heat remaining 2 tbs. butter.
Add some of the cakes and fry until crisp and
brown on both sides, adding additional butter