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Crab Cakes Recipe

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This recipe for Crab Cakes is from Debbie's Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 small lemon
6 sprigs fresh parsley
1 large egg
1/4 C mayo
1 Tbs dijon mustard
1 tsp hot sauce
1/2 tsp salt
1 lb jumbo lump crab meat
1/4 C panko
2 Tbs olive oil
Directions:
Directions:
Arrange a rack in the bottom third of the oven & heat to 425

finely grate the zest of 1 small lemon into a large bowl (2 tsps)
Halved the lemon & set aside. Finely chop parsley (3 Tbs) and add to bowl of lemon zest
Add egg and whisk with a fork until broken up, add mayo, mustard, hot sauce and salt. Wisk with fork to combine
Drain crab meat & check for shells. add crab & panko to the bowl. Gently toss to combine. Cover & refrigerate for 10 min

line 2 plates with parchment paper. Drizzle oil onto a rimmed baking sheet & use your hands to coat the pan evenly.
shape crab mixture firmly into 8 patties,3" diameter.
Place on line plates & refrigerate for at least 10 min to 1 hour.
Transfer to baking sheet, evenly spacing
bake until cakes lift easily off sheet & are lightly broned on the bottoms, about 10 min.
carefully flip & continue to bake another 5-8 min
Squeeze the juice from the reserved halves of the zested lemon over the cakes just before serving

 

 

 

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