Ingredient:
- 1 Pound Regular Lump Crabmeat
- 1-tsp. Dry Mustard
- 1 Egg
- 1-tbs. Parsley (chopped fine)
- 1-tbs. Melted Butter
- 3-tbs. Mayonnaise
- 1-tbs. Worcestershire Sauce
- 1-cup Saltine crackers
- 1-tbs. Lemon Juice
- 1-tsp. Old Bay seasoning
Direction:
Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.
Note: Do not over mix because Crabmeat will break apart.
Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.
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Ingredient:
- 1 1/2 cups water
- 1/2 cup amaranth
- salt
Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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