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Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Saturday, February 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. of extra virgin olive oil
1/2 cup of diced yellow onion
2 cloves of garlic
1 pound Chesapeake Bay lump crab meat
1 egg, beaten
1 teaspoon yellow mustard
1/2 cup mayonnaise
1/2 cup diced scallions
1/2 teaspoon ground black pepper
1 tsp of Old Bay Seasoning
1 pinch of dry yellow mustard
1 cup fresh grated white bread crumb

Directions:
Directions:
Put crab meat in mixing bowl, beat egg and coat crab. Saute the yellow onion and garlic until translucent, let cool slightly then add it and all remaining ingredients listed. toss gently, careful not to over shred the crab. Fingers work best for control and to keep the crab as lumpy as possible. When mixed, form the crab cake mixture into the desired size patties. Fry in skillet with olive or vegetable oil on medium to heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same. Drain on paper towel and serve immediately.

You can preheat an oven to 325 and keep warm for 10 minutes or if you are making for a crowd or holding over until all company arrives. Place each on a leaf of bib lettuce with lemon slice for a pretty effect.

Number Of Servings:
Number Of Servings:
6 large or 8 medium
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Use fresh crumbs, not dried and premium lump crab meat or you won't get good results. You can use all fresh scallions if you like and omit the cooked onion or jazz it up with things like red pepper, green pepper, or pimentos for crunch and a different taste. I prefer them classic and simple. Serve plain with just a simple squeeze of lemon. You can make ahead and freeze. Fry frozen and then bake for a 8 minutes in oven, if pre-cooked then just reheat in a 350 oven. Makes 8 crab cakes.

 

 

 

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