Crab Potato Cakes

Ingredients

• 1 pound crabmeat
• 1 cup mashed potatoes
• 1 egg, beaten
• 1/2 teaspoon salt
• dash pepper
• dash onion salt

Method

1. 1

   Remove any shell or cartilage from crabmeat.

2. 2

   Combine all ingredients.

3. 3

   Shape into 12 cakes.

4. 4

   Fry in a heavy frying pan with about 1/8 inch of fat, hot but not smoking.

5. 5

   Fry at moderate heat for approximately 5 to 8 minutes.

6. 6

   Drain on absorbent paper.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 7. The excerpt below is the record exactly as published.

1/4 teaspoon salt Y) teaspoon dry mustard Y% teaspoon Worcestershire sauce pinch of cayenne pepper 1 egg, slightly beaten 1 cup flaked crabmeat Brown green peppers in butter; add flour. Mix until smooth and com- bine seasonings, tomatoes, cheese, and egg. Add to first mixture. Cook over hot water for 10 minutes! Stir constantly while slowly adding milk. Add crabmeat and heat thoroughly. Serve in patty shells or on toast rounds. Makes 6 servings. Mrs. Effron S. Smith Bogue Club HARD CRABS Dress about 12 large hard crabs. Remove all claws, wash, and clean with a stiff brush several times in cold water. Drain, salt, pepper, and roll in flour. Place in deep fat. Fry for a few minutes until light brown. Remove from fat and place in pot. Pour over crabs the fat from the frying pan. Add about 2 cups of water and stew until done, about 30 to 40 min- utes. Potatoes and onions may be added if desired. Mrs. G. M. Carraway Merrimon-South River Club STEWED HARD CRABS -- SKILLET-STYLE Place potatoes, onions and bacon drippings into electric frying pan. Salt and pepper to taste. Place cleaned hard crabs on top of potatoes and barely cover with water. Cook until potatoes are tender. Make-a paste with flour and water and lightly stir in with fork. Do not disturb crabs. Cover and turn off frying pan. The liquid will absorb the paste and make a delicious gravy. Corn meal dumplings may also be added. Mrs. G. E. Thompson Crab Point Club 22 CORN-CRABMEAT CHOWDER A tangy and flavorful chowder made with: 2 cups raw, cubed potatoes ’, cup chopped onion 2 cups hot water 1% teaspoons salt 2/2 cups whole milk 1 6-ounce can crabmeat 2 cans cream style corn /2 teaspoon parsley flakes (2 cup size) 1/4 teaspoon salt 1/4 teaspoon thyme Into kettle put potatoes, onions, hot water, and salt. Bring to boil for 12 to 15 minutes. Add all other ingredients. Heat slowly to piping hot and serve. Mrs. G. E. Thompson Crab Point Club SURPRISE HOT SANDWICH 9 finger rolls or small dinner rolls thin bacon slices thin cheese slices Crabmeat Salad Mixture: 1% cups fresh crabmeat or 1 1 small diced green pepper, small can crabmeat or 2 canned pimientos, cut in 1 small diced onion, or onion small pieces salt to taste 2 tablespoons diced celery ] tablespoon minced parsley mayonnaise to moisten salt and pepper to taste Combine the salad ingredients. Then split and spread each half of the finger rolls with butter or margarine. Spread salad generously on the rolls. Over the salad layer, lay a thin slice of cheese and a thin slice of bacon. Place under broiler and heat thoroughly. Allow the cheese to soften and the bacon to crisp. Serve hot. Makes 18 spreads. Alice B. Bovard Gloucester Club 23 CAROLINA SHE-CRAB SOUP 2 cups white crab meat % stick butter 1 pint milk 1/8 teaspoon pepper 1] pint cream 2 teaspoons sherry wine 1/4 cup crab roe 1/8 teaspoon mace (may use 1 chopped egg yolk) 1/8 grated onion 1/4 cup cracker crumbs salt to taste Put milk in double boiler with mace. Allow to simmer a few minutes. Add crab, roe (or egg yolk), butter, cream and cook 15 minutes. Thicken with 1/4 cup cracker crumbs and season with salt, pepper and onion. AI- low to stand on back of stove to bring out flavor, adding sherry just be- fore serving. STEWED CRABS 8 tablespoons fat, melted 4 tablespoons flour 4 cups hot water 2 medium potatoes, cubed 1 medium onion, diced 6 to 12 crabs, dressed and salted | salt and pepper to taste Put fat in pot deep enough to hold crabs. Add flour and brown. Add your water and stir until mixed. Put in the potatoes and onion. Add salt and pepper. (Black and red pepper may both be used.) Use enough pepper _ to insure a spicy stew. Cook until potatoes are done. Add the crabs and crab claws. Cook not longer than 10 minutes, stirring occasionally. Do not over cook. Enjoy crabs and gravy with hot rolls or biscuits. Note: Use nut crackers to crack the claws and the meat will be easily removed. Mrs. Eva G. Barnes Wildwood Club 24 HARD CRAB STEW (For Six) 2 dozen hard crabs, cleaned 10 medium white potatoes, cubed 3 small onions, chopped 1/4 cup bacon drippings salt and pepper to taste Mix ingredients together in pot, cover with water and boil until done. Cornmeal dumplings may be added about fifteen minutes before the pota- toes are done. (Do not remove pot lid while dumplings are cooking.) If dumplings are not desired, thicken stew with a little cornmeal just be- fore stew is done. CRAB POTATO CAKES 1 pound crabmeat 1 cup mashed potatoes 1 egg, beaten ’ teaspoon salt dash pepper dash onion salt

Cook this with the app: pantry check, scaling, and the assistant.