"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

My famous crab cakes Recipe

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This recipe for My famous crab cakes, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Farmer, rural carrier
Added: Friday, May 2, 2008


3/4 Cups Italian seasoned breadcrumbs
1 large egg
3 T mayo
2 T chopped fresh parsley
1 T fresh lemon juice
1 t. Dijon mustard
1/2 t salt
1/2 t ground red pepper
1/3 Cup fine dry breadcrumbs
2 T butter or margarine
1 lb. lump crab meat flaked

Combine first 8 ingredients and gently fold in crab meat.
Shape into 6 patties and dredge in 1/3 cup dry breadcrumbs.
Cover and chill for 1 hour
Melt butter in non stick skillet over medium high heat
Cook crab cakes in batches 3 minutes on each side or until golden brown.

These are the best crab cakes I have ever tasted and they are so easy to make.




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