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Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Thursday, April 9, 2009


2 Tbs onion, chopped
2 Tbs red pepper, chopped
2 Tbs green pepper, chopped
2 Tbs celery, chopped (optional)
1/4 cup mayonnaise
1/4 cup egg beaters (or 1 egg)
1 tsp Dijon mustard
2 Tbs fresh parsley (or 1 Tbs dried)
1 tsp Worcestershire sauce
1 cup fresh bread crumbs (or 1/2 cup dried)
1/4 to 1/2 tsp Old Bay Seasoning
1 lb lump crab meat
cracker meal for coating
2 Tbs canola or grape-seed oil for frying (or cooking spray for broiling)

Whisk together the first 11 ingredient. Gently fold in the crab meat. Form into 8 cakes about 1/2 " thick. (~1/2 cup per crab cake). Coat with cornmeal and refrigerate for 2 hours. Heat oil in fry pan over medium heat and fry cakes for 3 minutes on each side. (Or spray with cooking spray and broil until golden on each side.)




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