The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Ashley's Crab Cakes with Dill Sauce
* 1 pound crabmeat
* 1 egg
*
1/4 cup mayo
*
1 teaspoon seafood seasoning
*
1/4 teaspoon white pepper
*
2 teaspoons Worcestershire sauce
*
1 teaspoon dry mustard
*
1/2 cup cracker crumbs
*
1/4 cup fresh chopped parsley
*
1 tablespoon minced onion
Pick over crabmeat for bits of shell and cartilage. Set aside.
In bowl, mix egg, mayo and seasonings. Add crabmeat, onion and parsley. Stir to mix.
Sprinkle in the crumbs, mix until evenly distributed.
Shape into 6 cakes.
Deep fry at 350° for 2 to 3 minutes or sauté in skillet for 5 minutes each side.
Dill Sauce
*
2/3 cup mayonnaise
*
2/3 cup sour cream
*
2 tablespoons green onion, finely chopped
*
2 tablespoons parsley, finely chopped
*
1 tablespoon dill, finely chopped (or 1 teaspoon dried)
*
salt and pepper to taste
Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper
