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"The belly rules the mind."--Spanish Proverb


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This recipe for CRAB CAKES, by , is from Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rosemarie Henson


1 6oz can crab meat
1 egg, beaten
cup fine bread crumbs
2 Tbsp green onion, finely diced
2 Tbsp mayonnaise
1 Tbsp fresh parsley
2 tsp dijon mustard
2 tsp thyme
tsp Worcestershire sauce
tsp celery salt
2 Tbsp corn meal
2 Tbsp fine bread crumbs
cup Canola oil

Open can of crab meat. Put in a medium bowl as you break up the meat. Add all ingredients except for corn meal, 2 Tbsp bread crumbs and oil. Thoroughly mix ingredients. In a shallow pie pan or plate mix together corn meal and 2 Tbsp bread crumbs. Pat out crab meat mixture into approximately 3" cakes. Coat cakes with the corn meal, bread crumb mixture.
Put oil into a skillet at medium heat. After skillet has become hot and reached medium lay each crab cake into the oil. Fry 3 minutes on each side. Put on paper towel to absorb excess oil. Serve hot.

Number Of Servings:
Number Of Servings:
4-6 Cakes




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