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Crab Cakes Recipe

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

Contributor:  
Contributor:  
Bobbi Simpson

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Lump Fresh Crabmeat
3 T Plain Bread Crumbs (Progresso)
2 T Mayonnaise
2 T minced Green Onion (green part only)
2 T minced Red Bell Pepper (Omit for Tom)
1/2 beaten Egg
1 tsp minced Fresh Parsley
1 tsp Old Bay Seasoning'1/2 tsp Yellow Mustard
1/4 Cup Panko (Japanese bread crumbs)
Vegetable Oil for Frying

Directions:
Directions:
Mix all the ingredients for the crab cakes, except the Panko Bread crumbs & vegetable oil in a large bowl. Use spatula to carefully fold the ingredients together, avoid over-stirring. Use your hands or spoon to fill six cups of a muffin tin with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top it flat, but not compacted. Cover the muffin tin with plastic wrap and refrigerate for 2 hours so they stay together when fried. Heat about 1/4 inch of vegetable oil in a large skillet over medium-low heat. Fill a shallow bowl with Panko bread crumbs. Carefully lightly cover each crab cake and place it on a plate. Test the oil with a panic bread crumb. You want it to sizzle. Sauce the crab cakes for 1 1/2 - 3 minutes on each side until golden brown. Remove from oil and drain on a paper towel. Serve with your favorite sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour 15 minutes

 

 

 

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