Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, May 26, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Crab Cakes
Contributed by: Annelle Williams
  • 1 large egg
  • 1â�„2 tsp. salt
  • 1â�„4 tsp. pepper
  • 3 TBS mayonnaise
  • 1 TBS grated fresh ginger
  • 3 scallions, finely chopped
  • 1â�„2 cup finely chopped jicama or firm Asian pear, peeled
  • 3â�„4 cup small toasted pecan pieces
  • 1 lb. lump crabmeat
  • 2 cups breadcrumbs, divided
  • Peanut oil
Lightly beat egg with salt and pepper. Mix in the mayonnaise. Add ginger, scallions, jicama and pecans. Gently fold in crabmeat and half of the breadcrumbs.
Firmly form into cakes (about 1�2 cup each), and lightly bread each one with remaining breadcrumbs. Place crab cakes on covered sheet pan in refrigerator until ready to fry.
Pour about 1 inch of peanut oil into a deep-sided heavy skillet over medium-high heat. Fry crab cakes without crowding in two or three batches for about 4 minutes on each side, until golden brown. (Fry until firmly browned on bottom, then turn carefully.)
Serve with Pineapple Mango Salsa.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website