"Hunger is the best sauce in the world."--Cervantes

Award-Winning Crab Cakes Recipe

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This recipe for Award-Winning Crab Cakes, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Jordan
Added: Thursday, September 20, 2007


2 T butter
1/4 finely diced green bell pepper
1/4 cup finely diced onion
1/2 cup dried bread crumbs
6 T. mayonnaise
2 T. chopped fresh parsley
2 T diced pimiiento
2 T. Worcestershire sauce
2 T. fresh lemon juice
1 T. spicy brown mustard
1 1/2 tsp. Old Bay or other crab-boil seasoning
1 pound lump crabmeat, picked over
1/2 cup vegetable oil
1/2 cup tartar sauce, for dipping

In a small skillet, melt butter over medium-low heat. Add green pepper and onion; cook until tender about 5 minutes. Let cool. In a large bowl, mix together bread crumbs, mayonnaise, parsley, pimiento, Worcestershire, lemon juice, mustard, crab seasoning, and green pepper mixture. Gently fold crabmeat into bread crumb mixture until combined, taking care to break up the crabmeat as little as possible. Using a scant 1/2 cup for each, shape crab mixture into eight 3-inch cakes. Place crab cakes on a cookie sheet, cover with plastic wrap, and refrigerate 1 hour, or up to 4 hours. In a large skillet, heat oil over medium heat until hot. Add 4 crab cakes to skillet and fry until browned and cooked through, about 5 minutes per side. Remove to a paper towel lined plate to drain. Repeat with remaining crab cakes. Serve hot with tartar sauce on the side.

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