"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pat Conroy Crab Cakes Recipe

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This recipe for Pat Conroy Crab Cakes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Wednesday, December 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1b lump crab meat
2 Tbsp chopped scallions
1 Tbsp. white wine
cayenne to taste
1 Tbsp. capers
1 Tbsp. flour
lightly beaten egg white

Directions:
Directions:
Mix all ingredients, except crab meat, mix well. Fold in crab meat gently. Pat into 4 cakes (or smaller for appetizers if desired) Saute in butter in skillet. Don't turn until first side is browned. Cakes fall apart if turned too soon.

Serve with cocktail, remoulade or tartar sauce

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Mom found this recipe in the Washington Post years ago. It is very good, not too many fillers to hide the wonderful taste of what we all love, crab!!!!

 

 

 

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