Cy says "A poor man's
cheap crab cake"
as long as Lump Crab meat $38.00 a lb.
The cakes make terrific appetizers.
Simply halve the amount
of mixture, and form into 18 patties.
2 tablespoons butter or margarine
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
Remoulade Sauce (see below)
MELT butter in a large skillet over medium heat. Add bell
pepper, green onions, and garlic, and
sauté 3 to 4 minutes
or until vegetables are tender.
STIR together bell pepper mixture, chicken, and next 5 items.
Shape mixture into 8 (3 1/2-inch)
patties.
FRY 4 patties in 2 tablespoons hot oil in a large skillet over
medium heat 3 minutes on each side or
until golden brown. Drain
on paper towels. Repeat procedure with
remaining 2 tablespoons
oil and patties. Serve immediately
with Remoulade Sauce.
Yield: 4 servings. Prep: 15 min., Cook: 12 min.
Remoulade Sauce:
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
Garnish: sliced green onions
STIR together first 6 ingredients until well blended.
Garnish, if desired. Yield: about 1
1/4 cups.