"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from The "I'M NOT A COOK" cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, April 15, 2007


Bread crumbs
2 Tbsp. mayonnaise
1 egg
1 Tbsp. parsley
1 tsp. black pepper
1/2 tsp. Worchestershire sauce
1/2 tsp. Tabasco
finely diced onion
finely diced celery
finely diced green pepper
Olive oil to fry cakes

finely diced onion
dill pickle relish
garlic powder
Worchestershire sauce
Tabasco sauce
lemon juice

Put the crabmeat in a bowl. Add all the other ingredients except the bread crumbs. Then add enough breadcrumbs to make the crab pastey. Pat out the cakes in your hands. Place the cakes in HOT olive oil. Cook on each side until golden brown. Serve with Roumalaud sauce.

Sauce: Using approximately 1 tsp. to 1 Tbsp. of each ingredient (to your taste), mix everything together and serve on side of crabcakes.

Personal Notes:
Personal Notes:
This is my friend in New Orleans recipe. They are authentic and delicious!---Barbara




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