"Hunger is the best sauce in the world."--Cervantes

Crab Cakes with Green Onion and Dill Recipe

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This recipe for Crab Cakes with Green Onion and Dill, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Williams
Added: Thursday, April 3, 2008


3 cups fresh breadcrumbs made from crustless French
8 ounces crabmeat, well drained
1 green onion, chopped
2 tbsp. chopped fresh dill
1 1/4 tsp. Old Bay seasoning
3 tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
1 large egg, beaten to blend
3 tbsp. butter

Mix 2 cups breadcrumbs, crabmeat, onion, dill and Old Bay
seasoning in large bowl until well combined. Stir in
mayonnaise, mustard and lemon juice. Season mixture with
salt and pepper. Stir in egg. Form mixture into eight 1/2 inch
thick patties. Place remaining 1 cup breadcrumbs on plate.
Coat crab cakes with breadcrumbs. Transfer to baking
sheet. Refrigerate at least 30 minutes and up to 4 hours.
Melt butter in heavy large skillet over medium heat. In 2
batches, saute crab cakes until golden, about 3 minutes per
side. Serve hot.




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