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Crabilicious Crabcakes Recipe

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This recipe for Crabilicious Crabcakes, by , is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



16 ounces fresh crabmeat, with any shells, etc., removed
1/4 cup fresh lemon juice
1/2 cup diced red pepper
1/2 cup diced celery
1/3 cup diced sweet onion
1 extra large egg, beaten
1/8 cup light mayonnaise
Garlic salt, to taste
Fresh ground pepper, to taste
Tabasco or other hot sauce, to taste
Old Bay seasoning, to taste
2 tablespoons canola oil
1 cup panko breadcrumbs

In a large mixing bowl, flake the crabmeat with a fork and sprinkle it with the fresh lemon juice. Mix in the red pepper, celery and onion.

Add the egg and mayo to the crab mixture and blend thoroughly. Add the rest of the ingredients and mix well. Form into 4 large patties or 8 smaller ones. Refrigerate for an hour so the crab cakes hold together better.

Heat oil in a large skillet. Dredge each crabcake in panko. Sauté over medium heat for 3 to 5 minutes per side, until golden brown. Take care when you flip them over so they don’t break apart. Serve with lemon slices or cocktail sauce.




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