Cajun Injector Injector, Owner'S Manual

Page: 26 / 42

Bite Size Crab Cakes
Prep Time:
20 minutes
Cook Time:
3-5 minutes
Yield: 24 1 inch patties
Ingredients:
Cajun Injector® Cottonseed Oil
1 lb. Fresh lump crab meat
1/2 cup Breadcrumbs
1 tbsp. Minced parsley
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 cup Mayonnaise
1 cup Egg, lightly beaten
2 tsps. Worcestershire Sauce
1 tsp. Prepared mustard
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Remove any shell
pieces from crab meat. Lightly squeeze to drain excess moisture, transfer to dish,
cover and chill until needed. Combine breadcrumbs, parsley, salt, and pepper; stir
well with a whisk. Add mayonnaise, egg, Worcestershire sauce and mustard; stir well.
Gently stir in crab meat. Shape mixture into 24 (1-inch) patties. Fry in 2 batches for
2 minutes or until golden. Remove from hot oil and drain on paper towels. Serve with
cocktail sauce if desired.
Copyright © 2003 The Ultimate Turkey Fryer Cookbook, Meredith Books
Louisiana Cocktail Sauce
Prep time:
15 minutes
Cook time: n/a
Yield:
2 cups
Ingredients:
1 cup Tomato sauce
1/4 cup Ketchup
2 tbsps. Red wine vinegar
3 tbsps. Worcestershire sauce
1 tbsp. Horseradish
1/4 cup Chopped bell pepper
1/4 cup Chopped celery
1 tbsp. Diced garlic
Salt (to taste)
“Original” Louisiana Brand Hot Sauce to taste
Method:
In a large ceramic bowl, combine tomato sauce, ketchup, vinegar, Worcestershire
sauce and horseradish. Using a wire whisk, blend until all ingredients are well incorpo-
rated. Add bell pepper, celery and garlic, and season to taste with salt and hot sauce.
Continue to blend until all seasonings are evenly mixed throughout the sauce. Adjust
seasonings to your taste should more sweetness or tartness be desired. Cover and
refrigerate overnight for flavors to develop.