|
1 (12 oz) can lump crabmeat
1 1/2 cup shredded coconut
1 cup mayo
2 eggs
1/2 cup scallions or yellow onions,
chopped
1/2 cup breadcrumbs
1 lemon, juiced
1 lime, juiced
salt and pepper
Mix together crabmeat, coconut, mayo and 2
eggs. Add onion, 1/2 cup breadcrumbs, lemon and lime
juices, salt and pepper, mix with hands.
Form into balls and flatten lightly.
1 cup breadcrumbs
3/4 cup milk
2 eggs
3 TBS each olive oil and butter, blended
Mix eggs and milk. In another bowl,
mix breadcrumbs with salt and pepper to taste. Dredge
cakes in egg and then breadcrumbs. Heat butter/oil
mixture in pan and fry cakes until golden on both sides -
about 3 minutes.
Sauce
1 cup Mayo
1 jar pineapple/apricot preserves
1/4 cup horseradish
Mix till well blended and chill before
serving. |
