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Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from The Rear, Raffelson, Klosterboer, Weber, Lewis, Wilson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff Morse
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients: 1 lb. Jumbo Lump Crabmeat 1/4 cup diced white bread 1 cup mayonnaise 1 egg, beaten 2 tbsp. Old Bay seasoning 1 tsp. Dry Mustard 1 tsp. chopped parsley

Directions:
Directions:
Directions: In a bowl combine the mayo, beaten egg, Old Bay, dry mustard, and parsley until smooth. Add the diced bread and let the bread soak up the dressing for a moment. Break up the bread with your hands until smooth. Next add the crabmeat and lightly mix the lumps and the dressing. Be careful not to break up the lumps. Mold the crabmeat into 4 oz. cakes and continue until crabmeat is gone. Bake off the crab cakes in a 400 degree oven for about 8 to 10 minutes or until golden brown and hot in the middle.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These are the best Crab Cakes ever

 

 

 

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