6 grouser galettes| Prep Time 25 twinkles| Start to Finish 25 twinkles
⅓ mug mayonnaise or salad dressing
1 ¼ mugs soft white chuck
motes( about 2 slices chuck
1 tablespoon ground mustard
¼ tablespoon swab
¼ tablespoon ground red pepper( cayenne), if asked
⅛ tablespoon black pepper
2 medium green onions, diced( 2 soupspoons)
can( 1 lb) or 2 refrigerated holders( 8 oz each) pasteurized lump grouser-
meat, well drained, cartilage removed *
soupspoons vegetable oil painting
¼ mug unseasoned dry chuck
1In medium coliseum, blend mayonnaise and egg with whisk. Gently stir in soft chuck
motes, mustard, swab, red pepper, black pepper, onions and crabmeat so that
crabmeat does not break piecemeal into small pieces. Shape admixture into 6 galettes, about
elevation in periphery( admixture will be wettish).
2Wrap galettes tightly. indurate up to 3 months. flux in refrigerator overnight.
3In 12- inch nonstick skillet, heat oil painting over medium heat. cover galettes with dry chuck
Motes. Cook galettes in oil painting about 10 twinkles, gently turning formerly, until golden
brown and hot in center. Reduce heat if grouser galettes come brown too snappily.
* 3 barrels( 6 ounces each) lump crabmeat can be substituted for the 1- pound can or
the cooled crabmeat.
1 grouser cutlet Calories 330; Total Fat 18g( Saturated Fat 3g, Trans Fat 0g); Choles-
terol 120 mg; Sodium 690 mg; Total Carbohydrate 20g( Dietary Fiber 0g); Protein
22g Exchanges 1 bounce, 3 spare Meat, 2 Fat Carbohydrate Choices 1
Salmon galettes cover 1 can( 15 ounces) red salmon, drained, for the lump grouser-