"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tina's Crab Cakes Recipe

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

Contributor:  
Contributor:  
Tina Loftin Smith
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lump crab meat
3 stalks celery, diced
3 cloves garlic, crushed
1 small white onion, diced
3 green onions cut up finely
1 teaspoon yellow mustard
1 teaspoon Crystal Louisiana Hot Sauce
2 to 3 tablespoons mayonnaise or vegannaise
1 to 2 cups bread crumbs
Pinch of salt
Pinch of black pepper

Directions:
Directions:
In a large bowl mix all ingredients except crab meat.
Toss crab meat in mixture with a fork. Be careful not to separate the crab from it's lumps too much.
Form mixture into 2 inch balls. Press balls into patties.
You can coat in more bread crumbs before heating.
Sauté in melted butter for about 2 minutes on each side.
Serve with lemon wedge and aioli.
Mixture can be refrigerated for up to 24 hours before heating and serving.

 

 

 

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