"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Best Crab Cakes Ever! Recipe

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

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz lump crab meat
2/3 cup Japanese breadcrumbs (Panko), divided
2 tbsp minced red bell pepper
1 tbsp minced green onion
1 tsp Old Bay Seasoning
2 large eggs, divided
1 tbsp Mayo (salad dressing)
1 tbsp fresh lemon juice (about 1/2 lemon)
2 tbsp butter
2 tbsp olive oil

Directions:
Directions:
Combine crab meat, 1/3 cup breadcrumbs, bell pepper, onion and Old Bay Seasoning. Set aside.

In a small bowl beat 1 egg. Whisk in mayo and lemon juice. Add mixture to crab mixture. Toss to combine. Make into 4 patties.

In a small bowl beat remaining egg. Lightly brush each crab cake with egg and dip in 1/3 cup of bread crumbs.

In a large skillet heat butter and olive oil over medium heat. Add cakes and cook 4 minutes on each side or until golden brown.

Serve with Creole Sauce (see recipe in this book)

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is Paula Deen's recipe. So good!

 

 

 

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