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THE BEST CRAB CAKES Recipe

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This recipe for THE BEST CRAB CAKES, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Worden

Category:
Category:

Ingredients:  
Ingredients:  
1 cup mayonnaise
1 tablespoon dry mustard
1 teaspoon paprika
1 teaspoon ground red (cayenne) pepper
1 pound canned crab (lump and claw meat), drained
1 red bell pepper, minced
1 green bell pepper, minced
1 red onion, minced
1 rib celery, minced
1 cup dry bread crumbs plus more for coating
all-purpose flour
2 eggs, beaten
vegetable oil, for frying

Directions:
Directions:
In a large bowl, stir together mayonnaise, mustard, paprika and cayenne. Add crab, bell peppers, onion, celery and 1 cup bread crumbs; stir to combine. Using about cup of the mixture for each, shape into patties about 1 inch thick and about 3 inches in diameter. Refrigerate 30 to 60 minutes, until firm. (At this point, patties can be covered and refrigerated up to 4 to 5 days; do not freeze.)
Coat patties in flour, dip in egg, then coat with additional bread crumbs. Pan fry in hot oil about 3 minutes per side or until golden. Drain and serve immediately.

Number Of Servings:
Number Of Servings:
18 crab cakes

 

 

 

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