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Crab Cakes II


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  • 1 pound crab meat either fresh or LUMP in cans
  • 1/2 cup bread crumbs
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg beaten
  • 1 tablespoon chopped parsley
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Hellman's mayonnaise - (generous)
  • Paprika to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Mix egg, Worcestershire sauce, parsley, mustard, mayo, and spices in bowl. Add crab meat (after sorting for shell but avoiding break-up of lumps) then bread crumbs. Mix gently with fork. The mixture is quite damp but cakes are formable. Refrigerate a while.

Heat oil (3/4 inch deep) in skillet until water droplets spatter. Fry cakes until golden brown on one side (about 2 minutes); turn and fry another 2 minutes. Drain well on paper towels.

This recipe yields ?? servings.

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