Willie's Crabcakes

Categories: Burt, Wolf
Yield: 1 servings

8 oz Finely chopped cooked shrimp
8 oz Lump crabmeat; cleaned and
-picked
; over to remove any
; bits of shell
2 ts Dijon-style mustard
1/4 c Mayonnaise
2 tb Minced fresh parsley
2 ts Worcestershire sauce
1/2 ts Tabasco sauce
2 ts Bottled white horseradish
Salt
Cayenne pepper to taste
1/8 ts Cajun spice mix; optional
1 Egg
2 tb Dried bread crumbs
1 1/2 c Crushed potato chips; for
-dredging
2 tb Vegetable oil; or more for
-frying

Combine all the ingredients but the potato chips and vegetable oil.

Form the mixture into twelve 2-inch x 1/2-inch round cakes and pat the
crushed potato chips on both sides of the crab cakes.

In a large non-stick skillet over medium heat, heat the oil and saut‚ the
crab cakes for 2 to 3 minutes on each side or until golden and hot
throughout.

Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat);
56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food
Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat;
0 Other Carbohydrates

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