New Orleans Crab Cakes

1 lb. imitation crab, finely chopped
1/2 lb. snow crab, finely chopped
3 large mushrooms, minced
2 Tbsp. chopped green onion
2 Tbsp. minced onion
1tsp. dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp. chicken base
1/4 tsp. ground mustard
1/4 tsp. cayenne Pepper
1/4. white pepper
2 Tbsp. cooking sherry
1/4 tsp. thyme
1 Tbsp. worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 Egg yolks
2 Tbsp Margarine or butter


Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green
onions, Parsley and sauce until tender. Add all Crab meat and saute over
medium heat until hot, stirring constantly. Add bread crumbs, mix well, and
turn off heat. Place mixture on cookie sheet, cover and refrigerate until
cool approximately 1 hour).


           3 Eggs
           1/4 cup flour
           1/2 cup bread crumbs
           1 cup salad oil

When cool, divide mixture into 12 equal peices.  Form so that they are
round and approximately 1/2' thick. whip eggs in bowl. Dust the cakes in
flour, dip in eggs and then roll in bread crumbs.

Preheat oven to 350.

Heat salad oil in skillet until hot. place crab cakes in pan and lightly
brown on both sides. Remove from skillet and place in 9x13 baking dish.
Bake in 350 oven for 10 minutes. Seve with cajun pepper sauce and garnish
with fresh chopped chives.

Yield: 6 servings, 2 Each

This recipe comes from City Hall, courtesy of Shawn Rapp.