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Avanti Ristorante Fountain Place’s Crab Cakes

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(Serves 4)

1 pound crabmeat (carefully cleaned for shell bits)
6 ounces mayonnaise
3 teaspoons yellow mustard
1 cup bread crumbs
1 teaspoon finely chopped shallot
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
4 tablespoons of olive oil
Juice of 1 lemon
Salt and pepper to taste

 
Thoroughly mix all ingredients except olive oil. Form into four patties of equal size. Lightly brown in large skillet over medium heat in olive oil.

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