"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

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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