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Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hart
Added: Wednesday, June 3, 2009


1 lb. lump crabmeat, shredded
1 c. corn
1 c. chopped chives
1 c. shredded carrot
1/2 c. finely chopped celery
1/2 c. unsweetened coconut
4 serrano chiles, minced
1/2 c. bread crumbs
1/4 c. flour
1 lg. egg, beaten
1 tbsp. lemon juice
1/2 c. milk
1 c. canola oil

Preheat oven to 200. In a large bowl, combine crabmeat, corn, chives, carrot, celery, coconut, chiles, bread crumbs, flour, and 3/4 tsp. salt. Add egg, lemon juice, and 1/2 c. milk. Mix well, adding additional milk as necessary, until mixture holds together when shaped.

Shape crab mixture by packed 1/3 c. into 12 patties (about 2 1/2 inches wide 1 inch thick).

Heat oil in deep 12 inch skillet on medium until hot. Add 1/2 the crab cakes and cook for 6 - 8 minutes until golden brown. Turn cakes. Transfer cakes to a paper towel lined cookie sheet to drain. Place finished cakes in oven to keep warm. Add remaining cakes and repeat.




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