"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach and Crab Cakes Recipe

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

Fred Wootten/Mike Cano
Added: Wednesday, March 26, 2008


1 pkg (6oz.) Stove Top Savory Herb Stuffing Mix
1-1/2 c. Hot Water
1 tsp. Lemon Juice
1/2 pkg. (10oz.) Frozen, Chopped Spinach, thawed, drained, and patted dry
8 oz. (or more) Fresh or Canned Crabmeat, drained and flaked
3 Large Eggs
1/2 c. Grated Parmesan Cheese
1 tsp Tabasco Sauce
1 tsp Old Bay Seasoning

2 tbsp Butter or Margarine

Mix stuffing mix, hot water and lemon juice in a large bowl.

Stir in remaining ingredients except butter.

Shape into patties, using about 1/4 cup of mixture.

Melt butter in a large skillet over medium heat. Cook patties 5 minutes on each side or until browned on both sides.

Makes 15-20 cakes.

These can be cooked ahead and refrigerated or frozen. To reheat, thaw completely and cook until warmed.




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