"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cindra's Crab Cakes Recipe

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This recipe for Cindra's Crab Cakes, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindra Dowd
Added: Thursday, July 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 a sleeve or pkg. of Keebler club crackers
1 egg
1/2 red bell pepper, finely chopped
Old Bay seasoning to taste
Several Tbsp. mayonnaise (enough to make the mixture wet, but not too wet)
1 lb. lump crab meat (can use other crab meat, but lump is the best)
Lemon slices

Directions:
Directions:
Place club crackers in a ziploc bag and crush finely using a rolling pin. Add egg, red bell pepper, Old Bay and several tbsp. of mayonnaise to club crackers. Mix well. If mixture is too dry, add a little more mayonnaise at a time. Fold in lump crab meat trying not to break up the lumps. Fry in butter until golden brown on both sides. Squeeze lemon on top and dip in Old Bay seasoning if you wish.

Personal Notes:
Personal Notes:
This isn't an exact recipe so modify it to your taste. You can use less club crackers. You can also add more or less red bell pepper. You can use green or yellow pepper if you wish. Also, it is better to use less Old Bay to suit everyone's taste and those who wish, can dip their crab cakes in Old Bay seasoning. There is no substitute for butter in frying the crab cakes!

 

 

 

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