Recipe: Crab Cakes (no eggs) and Crab Appetizers

CRAB CAKES (Posted by Joyce in Methuen Feb 8, 2003)

QUANTITY 2

INGREDIENTS
3 tsps butter
1 tbls flour
1/3 c milk
4 oz canned or fresh crab meat
dry mustard or cayenne
3 tbs bread crumbs
1/2 lemon
grated pepper

DIRECTIONS
heat 2 tbs butter in skillet
stir in flour off heat
cook over low heat
stirring constantly for 1 minute remove from heat
add mustard pepper 2 tbls bread crumbs crabmeat & pepper
mix well
form crab cakes
roll in 1 tbls bread crumbs
heat remaining tsp butter in skillet
cook cake 1-2 minutes on each side or until brown

VARIANTS
add tbls chopped peppers
and 1 tbls minced scallion & 1/2 tsp creole mustard

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Crab Cakes (Posted by Therese Dallas April 16, 2001)

1 lb lump crab cake (do not use canned)
1/2 cup dry unseasoned bread crumbs
2 Tbsp or more depending on how wet you want these)Hellman's mayonnaise
1 Tbsp Old Bay Seasoning

Mix all this together, form into balls and bake in a 350 oven for 20 minutes. Serve hot with cocktail sauce. You can make these in the morning and put in a tupperware container.

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CRAB APPETIZERS (Posted by Judy/AZ)

6 oz. frozen Wakefield crab, thawed and drained
1 stick butter
1 jar Kraft Old English cheese

Melt butter and cheese together in double boiler. Add crab, 3 TBLSP mayonnaise, and garlicsalt. Spread on quartered English muffins. These can be frozen at this point. Bake at 400F degrees for 10 minutes. Makes about 30 appetizers.
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Crab Appetizer (Posted by PeggyWA Feb 1998)
Ingredients

1 Cup Mayo
1 box of broccoli (if desired)
1 Can of Crab Meat (8 oz.)
1 Can of Cresent rolls

Mix the first three ingredients together in a medium mixing bowl. Then take the cresent rolls and seperate them into triangles. Take a baking sheet and place the cresent rolls on it. Take a tablesoon of the mixture and place it on the cresent roll, and roll. Bake at 350 till golden brown. If you desire put a cup of shredded swiss cheese in with the mixture above.