Lees Crab Cakes With Creole Mayonnaise Appetizers Recipes

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Lees Crab Cakes With Creole Mayonnaise


  • 1 pound crab
  • 1/4 cup celery finely chopped
  • 1/4 cup green pepper finely chopped
  • 1/4 cup scallions finely chopped
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon cayenne pepper (more, if you like things spicy)
  • 2 large eggs, lightly beaten
  • 1/4 cup heavy cream
  • 3/4 cup seasoned bread crumbs
  • 2 tablespoons scallions finely chopped
  • 2 tablespoons parsley finely chopped
  • 1/2 teaspoon garlic finely chopped
  • Juice of one small lemon
  • 1 teaspoon Tabasco sauce
  • 1/4 cup Creole mustard
  • 3/4 cup mayonnaise
  • 2 egg whites

  • Method:

  • Combine all the ingredients except the bread crumbs. When well blended, fold in the bread crumbs. Divide into 12 equal portions. Pat into cakes. Fry in butter and serve with Creole Mayonnaise.
  • In a steel bowl mix all ingredients except egg whites, and blend thoroughly. Whip egg whites until thick. Fold into mayonnaise mixture. Keep refrigerated until serving.
  • NOTE: You are serving raw egg whites. If you prefer not to, you can use processed egg whites you find in the dairy case or freezer section of your supermarket.

  •  Lees Crab Cakes With Creole Mayonnaise   Lees Homemade Pickled Herring 



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