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Gus’ Crabby Adventures, LLC pledges to donate future profits to Jan K. Platt Environment Lands Acquisition Protection Program (ELAPP).
Gus's Crabby Adventures LLC.3031 Manatee Ave.Ruskin, FL 33570ph: email@example.com
Gus’ Party Crab Cakes
Texture Crab Cakes -Not Lump Meat Crab Cakes
2 lbs. real crab meat.
Note: The white body meat of blue crabs is better in flavor
and texture for crab cakes than cheaper canned claw meat.
¼ cup Old Bay Crab Cake Classic.
¼ cup mayonnaise.
1-teaspoon of dry mustard.
1-teaspoon Worcestershire Sauce.
6 + good shakes Crystal Louisiana Hot Sauce!
Mix thoroughly all ingredients in large bowel to make paste.
Next add crab meat to ingredients.
Important, chop in crab meat and mix "thoroughly" with back
side of large spoon. This breaks crab tissue down into a
fiberglass texture that will hold crab cakes together.
(These are not LUMP meat crab cakes and you'll be able to
taste and feel texture of crab meat.) If needed, add some
bread crumbs to absorb extra mositure in crab
cake mix. Remove portion the size of a pin-pong
ball. Place portion between the thumb and middle finger and
mold into a small crab cake. Then place cake in dish of House-
Autry Seafood Breader and fold Breader over and around
cake with fork.
Note: Fingers will become coated with breader and
require rinsing every crab cake.
If time allows you can chill in refg.
Deep fry crab cakes in 350 degree oil until medium brown.
Serve with Heinz Zesty Cocktail Sauce.
Gus' Crab Cakes are Big Hit Appetizer at parties.
"Great over spaghetti." Make Crab Chilau
with blue crab or stone crabmeat.
Called crab enchilada, but actually it's crab chilau.