The Shaker Inn
Bed and Breakfast and Restaurant

Enfield, New Hampshire

Specialty Recipe

The Shaker Inn "Chosen Vale" Crab Cakes

Ingredients for Crab Cakes

1 pound crab meat, picked and drained well

2 eggs

1 cup Ritz cracker crumbs

1/2 cup diced red pepper

1/2 cup diced green pepper

1/2 cup diced scallion

1/4 cup sour cream

2 Tablespoons mayonnaise

1 teaspoon paprika

1/4 teaspoon cayenne

1 teaspoon dijon mustard

1/2 cup all-purpose flour

Corn meal fry mix (corn meal, flour, salt, and pepper)

Ingredients for Marinara

1 cup tomato sauce

1 to 2 Tablespoons horseradish (ground fresh)

1/4 cup maple syrup

Lemon

Salt and pepper

1 teaspoon Worcestershire sauce

Combine all crab cake ingredients except flour and corn meal. When well blended, add flour by tablespoons until batter takes on a sticky consistency and will hold together in a patty.

Shape crab mix into 3-inch patties by hand, dust with cornmeal fry mix, and fry in medium-hot vegetable oil, turning only after the first side has browned evenly. Try not to have the oil too hot as the corn meal with scorch. Keeping the patties at an inch thick will help to cook them through without over browning.

Serve crab cakes with maple marinara and lemon.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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