MSGID: 1:229/452 4A400888
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Isidore's Deviled Crab Cakes
 Categories: Seafood, Cheese, Dairy, Booze, Chilies
      Yield: 8 Servings
 
      2 c  Lump crabmeat
      1 lg Egg
    1/4 c  Parmesan or Romano cheese;
           - grated
    1/4 c  Olive oil
      1 tb Butter
      1 sm Vidalia onion; fine chopped
      2 cl Garlic; minced
      1    Red pepper, diced
    1/4 c  Fresh parsley; chopped
    1/4 c  Chives; chopped
      2 tb Flour
      1 c  Milk
    1/3 c  Emmenthal cheese; melted
    1/4 c  Mayonnaise
      1 tb Fresh lemon juice
      1 ts Lemon zest
      1 tb Brandy
           Few drops of Tabasco sauce
           Few drops Worcestershire
           - sauce
      1 ts Red pepper flakes
 
  Sauté the olive oil, butter, onion, garlic, red pepper,
  parsley, and chives together, about 5 minutes. Stirring
  constantly, add the flour then slowly pour in the milk,
  Swiss cheese, and mayonnaise. As this mixture begins to
  bubble gently, add the lemon juice, lemon zest, brandy,
  Tabasco, Worcestershire, and red pepper flakes. Simmer.
  
  Heat the oven to 350°F/175°C.
  
  Beat one egg and stir into the sauce until thoroughly
  blended. Fold in the grated cheese, and if necessary,
  thicken the sauce with a bit of cornstarch. Add the
  crabmeat to the sauce and blend thoroughly. Distribute
  the blended crab mixture into eight crab cake molds, or
  shape 8 to 10 cakes and place on a greased baking tray.
  Refrigerate the crab cakes for at least an hour. Bake
  approximately 25 minutes.
  
  RECIPE FROM: https://www.franciscanmedia.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm not loafing, I'm doing research on inertia.

--- EzyBlueWave V3.00 01FB001F