They're Crabmeat and Shrimp and Cabbage Recipe

Ingredients

1 pound crabmeat

1/2 carrot, sliced

1/2 onion, sliced

1/4 cup white wine

1 cup Italian seasoned bread crumbs

1/4 cup Italian dried parsley

1/2 teaspoon salt

1 teaspoon dried thyme

1/4 teaspoon dried oregano

2 tablespoons white sugar

2 tablespoons vegetable oil

1 1/2 tablespoons vinegar

1 tablespoon mayonnaise

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon garlic powder

Directions

In a mixing bowl, combine crab meat, carrot, onion, white wine, bread crumbs, white wine, parsley, salt, thyme, oregano and sugar. Mix gently for 3 minutes.

Heat oil in a large saucepan over medium heat. Cook the bread crumb mixture until lightly browned. Remove from heat and stir in vinegar, mayonnaise, Worcestershire sauce and dry mustard. Stir all together well.

In a mixing bowl, mix the garlic powder, olive oil, vinegar mixed with mayonnaise, Worcestershire sauce, dry mustard, garlic powder and white wine mixture. Pour into the saucepan.

Cover saucepan with lid and bring to a boil. Reduce heat to medium-low and simmer over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in vinegar, mayonnaise, Worcestershire sauce, dry mustard, garlic powder and lemon juice. Stir over low heat for 5 minutes. Pour into a serving bowl.

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Comments

uLBuuNNu writes:

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I made a vegetable and a meat combo of shrimp and crabmeat cooked in olive oil and placed them on my gourmet bread machine. Simple and easy cleanup up close. My husband liked better shrimp and crab meat and prefers shrimp cocktail recipes. I cooked them longer and had to mix the crab meat and olive oil more gently to avoid clumps. I cooked them in a deeper dish and had to bake for an extra 15 minutes at the very end because the outside was burning and everything was crisp and golden. great catchphrase

twansr2xfan writes:

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My husband loved these! He declared them perfect for potlucks and other private gatherings. I put them in a, well I don't know, a "Casserole" molds them into little balls and transports them to the top of the pie. Pretty funny -- I did it that way on purpose because I had nothing better to do other than sit around a campfire with these things. Glad I did. :) I did get around to cooking them, however, and so did my husband -- we formed them into balls and started cooking. The irony of course is that these would have been perfect balls, except for the crumb on the bottom, which ruined the "crumb" on which they are based. I won't be making these again, unfortunately.

both writes:

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my husband loved them...heated them during the week...heated them overnight in the oven and added them to his on the side for sides...heaven for an Easter Egg hunt!