Crab Cakes and Eggs from Mason's Grill - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crab Cakes and Eggs from Mason's Grill

INGREDEINTS for Crab Cakes:

2 cups diced celery
2 cups diced onion
3 cups margarine
1 loaf white bread
2 cups mayonnaise
2 Tbsp Tony's seasoning
1 Tbsp garlic powder
2 Each Large eggs (for crab cakes)
1 lb. real crab meat

Toppings:
4 ounces Hollandaise (per serving)
2 each Large eggs (per serving

PROCEDURE

  • Cook onions and celery in margarine for 2 minutes.
  • Toast bread and place in food processor; blend into crumbs. Place crumbs into mixing bowl and add cooked onions and celery. Add all ingredients except crab meat. Mix well.
  • Add crab meat and blend slowly. Form into 3-inch round patties. Cook in skillet on medium to high heat setting for approximately 2 minutes on each side.
  • Poach 2 eggs per serving and place on top of crab cakes. Warm Hollandaise on skillet and pour on top. Enjoy!
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