Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

“FIRST UNITARIAN CHURCH COOKBOOK”

SFlbCrab Cakes

by Gyomber family

4 to 5slices firm white bread, curst removed, torn into pieces

1/2cup mayonnaise

1large egg, lightly beaten

2tablespoons finely chopped shallot or onion

2tablespoons chopped flat leaf parsley

2tablespoons fresh lemon juice

1teaspoon dijon mustard

1/4teaspoon ground red pepper

1pound fresh lump or jumbo lump crab meat

1/4cup butter (no substitutions)

4tablespoons oil, divided

Chop bread in food processor to fine crumbs. Combine mayonnaise, egg, shallots, parsley, lemon juice, mustard and red pepper in bowl. Fold crab meat and 1 cup bread crumbs in, just until blended. Line a cookie sheet with wax paper. Place remaining 1 cup bread crumbs on a large plate. Gently shape a rounded 1/3 cup crab mixture into 21/4 inch patty; coat lightly with bread crumbs. Put on prepared cookie sheet and refrigerate 4 hours. Microwave butter on high until melted. Let stand 2 minutes until milk solids settle to bottom. Skim off foaming top and discard. Pour clear liquid into cup. Heat oven to 250 degrees. Heat 1 tablespoon clarified butter and 2 tablespoons oil in skillet. Add 4 crab cakes and cook until golden about 4 minutes. Turn and cook 4 minutes more. Transfer to cookie sheet and keep warm in oven. Wipe out skillet and cook remaining cakes with remaining butter and oil. Serve with lemon wedges.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.