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Classic Maryland Crab Cakes Recipe

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This recipe for Classic Maryland Crab Cakes, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound Jumbo lump or backfin crabmeat, fresh or pasteurized
1 large Egg
cup Mayonnaise
1 tsp Dijon Mustard
1 tsp Old Bay Seasoning
1 tsp fresh Lemon Juice
tsp Worcestershire Sauce
Kosher Salt
1 cups fresh Breadcrumbs (from soft white bread)
1 Tbsp chopped fresh Flat-leaf Parsley
2 Tbsp unsalted Butter
1 Tbsp Olive Oil
Lemon wedges for serving

Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside. In a small bowl, which the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and tsp salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash - it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours. Heat Oil and butter in a skillet over medium high heat. Shape crabmeat mixture into 2-inch balls and place in skillet once oil is hot. gently push down to flatten the crabmeat mixture. Cook for three minutes on each side being careful when turning over. Serve warm with tartar sauce or spicy mustard.




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