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Swag Crabcakes


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  • 1 1/4 pounds back fin crab meat bones and cartilage
  • removed by hand 1 1/2 cups Japanese bread crumbs
  • 6 egg yolks
  • 1 whole egg
  • 7 ounces heavy cream - (scant cup)
  • 1 tablespoon chopped parsley
  • 2 teaspoons Worchestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper


Servings 1


Step 1

Mix all ingredients except crabmeat; allow bread crumbs to absorb liquid. Mix in crabmeat. Shape into 12 crabcakes. Dust lightly with seasoned flour. Sauté until golden on both sides in clarified butter.

This recipe yields 1 dozen cakes.

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