"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dungeness Crab Cakes Recipe

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

Contributor:  
Contributor:  
Janet Zuelke
Added: Thursday, March 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 C fine fresh bread crumbs
2 large eggs beaten
2 Tblsp mayo
2 Tblsp minced onion
2 Tblsp minced celery
2 Tblsp minced red bell pepper
1 Tblsp minced parsley
1 Medium clove garlic minced
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 pound dungeness crab meat (drained)
2 Tblsp olive oil

Directions:
Directions:
Mix together 1 cup bread crumbs, eggs, mayo,onion, celery, bell pepper, parsley, garlic, and seasonings. Stir in crabmeat. Chill mixture for at least two hours or overnight.
Shape the mixture into 12 small cakes. Evenly coat each cake with bread crumbs.
Heat oil in large heavy skillet over medium heat. Fry the cakes until brown and crisp about 5 minutes on each side.
To serve place a large spoonful of Janet's orange sauce on each plate and top with 2 crab cakes. Then drizzle more orange sauce over top.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
These are great with Kathy's pineapple salsa too.

 

 

 

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