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Crab Cakes Recipe

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

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


2# Dungeness crab meat, fresh or frozen
1/4 cup diced green onions
1/4 cup celery, minced
1/2 cup red bell pepper, minced
1/2 cup mayonnaise
2 large eggs
1 teaspoon Elliot Old Bay seasoning
1/2 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon cracked blacked pepper
4 teaspoons parsley
5 sourdough bread slices
1/4 cup shredded Parmesan cheese
1 teaspoon lemon juice
1 teaspoon lemon rind
5 oz olive oil

In a medium size bowl combined crab, green onions, celery, bell peppers and Parmesan cheese. Set a side and save.

In a medium size bowl combined egg, mayonnaise, Elliot Bay seasoning, dill, salt, pepper, lemon rind and, lemon juice. Using a food processor, mince bread crumbs until a fine texture forms.

Combined crab mixture into mayonnaise mixture and toss until smooth and creamy. Slowly add bread crumbs one handful at a time and mix into crab mixture. Continue until crab mixture firms up to desired texture.

Heat oil in a shallow fry pan over medium-low heat. Divide crab mixture and roll each crab cake in remaining bread crumbs to lightly coat the outer side. Flatten to about 1/4 inch thickness. Sear each side of the crab cake for 2-3 minutes or until golden brown.




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