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Vannucci Crab Cakes Recipe

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

Contributor:  
Contributor:  
Todd Vannucci
Added: Monday, October 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. jumbo lump crabmeat, fresh
1 lb. lump crabmeat, fresh
3 slices white bread, chopped finely into crumbs
Seasoned bread crumbs
Oil
Imperial Sauce:
2 T. butter
1/2 small bell pepper (any color), finely chopped
1/2 small onion, finely chopped
1 c. mayonnaise
2 T. roasted peppers, drained and pureed
2 large eggs
1 tsp. Worchestershire sauce
3 drops Crystal hot sauce
1/4 tsp. Coleman's dry mustard
2 tsp. Old Bay seasoning
1/8 tsp. garlic powder
Salt and fresh ground pepper, to taste

Directions:
Directions:
Saute butter, onions and peppers and set aside to cool. Combine all other ingredients for the Imperial Sauce; add onions and peppers and mix well. In a separate bowl, combine the crabmeat and white bread crumbs and add some Imperial Sauce, just enough to bind the crab into formable 3" cakes.
Place in refrigerator on cookie sheet for at least 1 hour so they will set up. Note: Before frying, you can dip in seasoned bread crumbs or leave plain.

Brown crab cakes in hot skillet with oil, turning once until both sides are nicely browned. (About 10 minutes). You can then finish in a 350 F. oven for about 10-15 minutes, if desired.

Serve with Lemon Thyme Butter (Found in the Miscellaneous Section)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This has been one of my "Signature" items for the Philadelphia restaurants that I have worked in.....of course, I add my special touch!

 

 

 

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