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Racing
forms and the colors of Maryland stables provide a sporting
introduction to a dining room furnished in 18th Century style.
Maryland specialties include seafood and fish, poultry and
fine
hams.*
MARYLAND
CRAB CAKES
Semi-Spicy
Fried Seafood Patties**
1 pound
crab meat
2 tablespoons dry sherry
4 tablespoons butter
1/2 cup minced onion
1/2 cup minced green pepper
4 tablespoons flour
1 & 1/4 cups milk
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
1 egg
Dry bread crumbs
Butter for frying
Pick over the crab meat; discard any cartilage. Toss with the
sherry.
Melt 2 tablespoons butter in a skillet; sauté the onion and green
pepper 10 minutes, stirring frequently.
Melt
the remaining butter in a saucepan; blend in the flour. Add
the
milk, stirring steadily to the boiling point, then cook over low heat 5
minutes. Mix in the salt, cayenne pepper and lemon juice.
Beat
the egg in a bowl; gradually add the hot sauce, beating steadily to
prevent curdling. Return to the saucepan and cook, stirring
steadily until thickened, but do not let boil. Cool 10
minutes,
then mix in the sautéed vegetables and crab meat. Taste for
seasoning. Chill until firm enough to handle.
Form the mixture into six cakes and dip in bread crumbs, coating them
well.
In
a skillet, heat enough butter to make 1/4 inch. Fry the cakes
in
it until browned on both sides. Drain and serve hot.
6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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