River Edge Mansion

Pennellville, New York

Specialty Recipe

Crab Cakes

Used to make Crabcakes Benedict.

Ingredients

3 Tablespoons whole butter

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped green onion

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 teaspoon chopped cilantro

1 egg

1 pound lump crab meat

1 cup bread crumbs (1 to 1-1/2 cups)

3 Tablespoons olive oil

Heat the butter in a sauté pan over medium-high heat. Add the onion, bell pepper, and green onion. Cook until tender, then remove from the pan and cool completely. In a large bowl, combine the salt, cayenne, Worcestershire sauce, Old Bay, cilantro, and egg. Mix well. Add the cooled vegetables and crab. Add enough bread crumbs to bind the mixture. Divide into 12 portions and shape into patties.

Heat the olive oil in a large sauté pan. Sauté the crab cakes until golden brown on both sides.

Yield: 12 cakes

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

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