Ingredients
- 6 cups flaked crabmeat
- 1/2 cup sunflower seed or peanut oil
- 1/2 cup onion, finely chopped
- 1/2 cup parsley, finely chopped
- 1/4 cup fine yellow cornmeal
- 1/4 cup fresh lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/4 cup dill weed, finely chopped
- 1 cup celery, finely diced
- 1/2 cup red sweet pepper, roasted and finely chopped
- 1/4 cup wild scallions, finely chopped
- 1/2 cup chicken stock
- 6 eggs, well-beaten
- 1 cup corn oil, for frying
- 1 cup fine cornmeal
- Salt to taste
Preparation
Heat the sunflower or peanut oil in a medium sized cast iron skillet over medium heat.
Quickly saute the onion in the hot oil, stirring often.
Add parsley and stir well.
Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes.
Remove from heat and cool.
In a large bowl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs; blend these ingredients thoroughly.
Cover and chill for 3 hours.
Heat the corn oil in a large skillet over medium-high heat until hot.
Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick and dust each side lightly with the remaining 1 cup of fine cornmeal.
Ease the cakes one at a time without crowding them into the hot oil; brown quickly on both sides, cooking for a total of about 15 minutes.
Serve hot.
