CRAB PATTIES

Recipe from “Louisiana’s Hackberry Rod and Gun Club’s Secret Cookbook” 

By Terry and Martha Shaughnessy 

Ingredients 

• 1/3 cup milk 
• 1 can (10 3/4 oz.) condensed cream of mushroom soup 
• 2 eggs, slightly beaten 
• 2 cups Stove Top chicken flavor stuffing mix 
• 1 lb. crab (may use fish-cooked and flaked) 
• 2 tbsp. margarine or butter 
• 1/2 cup milk paprika 

Instructions 

1. Combine 1/3 cup milk, 1/3 cup of soup, eggs, and mix well. 
2. Add stuffing mix with fish or crab.  
3. Mix lightly.  
4. Shape into 4 or 8 patties, and brown in large skillet with butter or margarine until golden brown. 
5.  Heat remaining soup and 1/2 cup milk in saucepan and serve as sauce with patties. 
6. Sprinkle with paprika. 
7. These are good served with fried potatoes or baked potatoes, salad, and a good bread.