directions
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1
Pick through the crabmeat and remove any shell or cartilage
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2
Add the crab and remaining ingredients to the mixing bin and process until thoroughlyblended
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3
Using the #26 horn extrude the mixture into the casings and twist off into four-inch links
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4
Poke several holes down the length of each sausage
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5
Refrigerate and use within two days
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6
These do not freeze well.
Crab Cake Sausage
ingredients
- 1 pound crab meat
- 1/2 cup regular or low-fat mayonnaise
- 1 egg, beaten
- 1/2 cup diced red bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh dill
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 cups fresh bread crumbs