1 pound lumb crabmeat, picked over, with shell and cartilage removed
3 scallions, thinly sliced
1 cup fresh bread crumbs
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 limes, cut into 4 wedges each
Instructions
Saute the shallot in 1 tablespoon of butter
In a large bowl, gently mix all ingredients except remaining butter and the limes. Do not overstir or the crabmeat will break into small pieces.
In a large frying pan, heat the remaining butter until foamy.
Form the crabmeat mixture into small, thick pancakes and fry until golden brown, 3 to 4 minutes on each side, adding butter to the pan as necessary. Serve immediately with the lime wedges.
Serving
Suggestions
4
Originally Submitted
6/25/2009
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