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Delaware Crab Cakes Recipe

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

Contributor:  
Contributor:  
Pete Bukowick
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. jumbo lump crabmeat, from local water
4 scallions, minced
1 tbsp. chopped parsley
1 tsp. Old Bay seasoning
2 tbsp. Panko breadcrumbs
1/4 cup mayo Salt and black pepper
1 large egg
1/4 cup unbleached all purpose flour
1/4 cup butter

Directions:
Directions:
Gently mix all ingredients, except flour and butter, in a bowl. Use a fork to mix things up. Divide into four cakes, about 3 inches in diameter. Put the cakes on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate at least 30 min (24 hrs is okay). Then lightly dredge the cold cakes in flour. Fry cakes in the melted butter in a nonstick pan at medium plus heat, until golden brown, 4-5 minutes per side.

Number Of Servings:
Number Of Servings:
depends on how many you want
Preparation Time:
Preparation Time:
Half an hour
Personal Notes:
Personal Notes:
The best crab cakes on earth. After a couple of Polish martinis, serve these crab cakes up with some mango/ginger sauce from the Cuban pork tenderloin recipe. PAB

 

 

 

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