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Crab Cakes Recipe

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

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds fresh crabmeat, picked over
3 eggs, lightly beaten
1 cup breadcrumbs
1 cup crushed Ritz cracker crumbs (about 3/4 of a sleeve)
1 tablespoon Old Bay or other mixed seafood seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
2-3 tablespoons butter
2-3 tablespoons light olive oil
lemon wedges
liquid hot pepper sauce

Directions:
Directions:
In a large bowl, combine the crabmeat, eggs, breadcrumbs, cracker crumbs, Old Bay, salt, pepper, paprika, parsley flakes, and Worcestershire sauce. Use a wooden spoon or clean hands to mix lightly but thoroughly. Scoop about 1/3 cup of mixture for eack cake and shape into 1/2 inch thick patties. (Patties can be refrigerated for several hours.) In two large skillets, heat 2 tablespoons each of the butter and oil over medium heat. Cook the crab cakes until nicely browned and crusty on the bottom, 3-4 minutes. Turn and continue to cook until the underside is browned and the crab cakes are thoroughly hot in the center, about 5 more minutes. Use the remaining butter and oil to cook any remaining cakes. Serve hot with lemon wedges and hot pepper sauce.

Number Of Servings:
Number Of Servings:
6 (3 crab cakes each)
Personal Notes:
Personal Notes:
At J.T. Farnham's in Essex, Massachusetts, the crab cakes are deep fried. These crab cakes are a really good balance of fresh crab bound with crumbs and eggs.

 

 

 

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