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

Jan Boettcher
Added: Wednesday, June 24, 2009


1 lb. crabmeat
3 scallions, (finely chopped)
4 Tbsp. parsley (finely chopped)
2 oz. Canadian bacon (chopped)
4 Tbsp. mayonnaise
1 large egg
4 Tbsp. Panko bread crumbs
1 1/2 tsp. Old Bay seasoning
1 tsp. salt
Fresh ground pepper
2 Tbsp. olive oil
6 Tbsp. mayonnaise
2 tsp. Old Bay seasoning
3 tsp. fresh lime juice
several dashes hot sauce

First, make the sauce by mixing the last four ingredients (6 Tbsp. mayonnaise, 2 tsp. Old Bay seasoning, 3 tsp. fresh lime juice and hot sauce). Cover and keep cold until ready to serve for up to 48 hours. In a medium bowl, gently mix together the crabmeat, scallions (green portion only), parsley, bacon, mayonnaise, egg, Panko bread crumbs, Old Bay seasoning, salt and pepper, keeping the mixture as loose as possible. Gently shape the crabmeat into eight roughly 1 inch thick by 2 inch in diameter crab cakes, handling the crabmeat as little as possible. Place the cakes on the plate, leaving some space between them. Cover with plastic and keep cold for at least one hour or up to four hours. Place a skillet on a medium hot grill, add the olive oil and heat. Arrange the crab cakes in the pan so they aren't touching and cook until they are nicely browned on the bottom, about three minutes. Turn the cakes over and cook three minutes more. Serve with a dollop of the sauce, a sprinkle of lime juice, and a few dashes of hot sauce if desired. Makes 4 servings.

Personal Notes:
Personal Notes:
This was a Mario Batali recipe for the most part. Food Network rules!




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