"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

My famous crab cakes Recipe

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This recipe for My famous crab cakes, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Farmer, rural carrier
Added: Friday, May 2, 2008


3/4 Cups Italian seasoned breadcrumbs
1 large egg
3 T mayo
2 T chopped fresh parsley
1 T fresh lemon juice
1 t. Dijon mustard
1/2 t salt
1/2 t ground red pepper
1/3 Cup fine dry breadcrumbs
2 T butter or margarine
1 lb. lump crab meat flaked

Combine first 8 ingredients and gently fold in crab meat.
Shape into 6 patties and dredge in 1/3 cup dry breadcrumbs.
Cover and chill for 1 hour
Melt butter in non stick skillet over medium high heat
Cook crab cakes in batches 3 minutes on each side or until golden brown.

These are the best crab cakes I have ever tasted and they are so easy to make.




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