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Harry's Crab Cakes Recipe

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This recipe for Harry's Crab Cakes, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, September 12, 2008


1 6-8 oz package frozen/fresh lump crab meat, drained, flaked
1 egg, slightly beaten
6 TBS fine, dry bread crumbs
2 TBS celery, finely chopped
1 TBS green onion tops, finely chopped
(chop and set aside white part for sauce)
2 TBS mayonnaise
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp hot pepper sauce
2 TBS vegetable oil

In medium bowl combine egg, 4 tablespoons bread crumbs, carrot, celery, onion, mayonnaise, dry mustard, salt, and pepper sauce. Gently stir in crabmeat just until combined. Wet hands, gently shape mixture into four 1/2 inch thick patties about 3 1/2 inches in diameter. Place remaining crumbs in shallow dish. Coat both sides of crab cakes with bread crumbs. Heat oil in skillet, cook crab cakes 3 minutes on each side until golden brown. tartar Sauce: Stir together 1/2 cub mayonnaise, 1 Tablespoon chopped celery leaves, 1 Tablespoon sweet or dill pickle relish, 1 Tablespoons capers, 1 Tablespoon chopped green onion.




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