| This issue's
recipe comes from the kitchen of the well-known Pepper Ridge Tavern,
located in Cleveland Heights, Ohio. This is one of the Tavern's
specialties and we thank them for sharing the recipe with us. We
certainly hope you enjoy it. We did! Every recipe is tested by us, which
means that we eat at least one good meal every Quarterly issue!
PEPPER RIDGE TAVERN
CRAB CAKES
1 lb crab meat (well
drained: very dry)
1 T green onion finely chopped
1T red bell pepper finely chopped
1 T celery salt (optional)
1-1/2 t ground black pepper
1-1/2 t Old Bay seasoning
1 t parsley flakes
1 cp mayonnaise
1-1/8 cups fine plain bread crumbs
cooking oil
Mix well by hand the
first 8 ingredients.
Add bread crumbs and mix again by hand until well blended.
Make into cakes approximately 1/2" thick.
Lightly coat a medium size saute pan with vegetable oil over medium heat.
Coat cakes with additional plain bread crumbs and place in pan.
Cook until brown on bottom, turn, and continue cooking until golden
(reduce heat if necessary). Remove to paper towel to drain.
Makes four 6 oz. servings
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