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Arlene's Crab Cakes


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Member since 2009

Serves 6 crab cakes | Prep Time | Cook Time approx 15 min in fry pan

Ingredients

1 # of Crab (picked over for shell) ( I like the lump crab meat)

2 slices of white bread, crusts removed- cubed

3 TBSP Mayo
1 TBP fresh lemon juice (About ½ of a lemon)
1 tsp Dijon Mustard
½ tsp Old Bay Seasoning
½ tsp Worcestershire Sauce
2 Green onions, white part only and thinly sliced
1 egg beaten
1 TBSP Fresh Parsley (finely chopped)
Touch of Cayenne (optional)
Salt and Pepper to taste

Pancho bread crumbs


In a bowl mix together the following:


3 TBSP Mayo


1 TBP fresh lemon juice (About ½ of a lemon)


1 tsp Dijon Mustard


½ tsp Old Bay Seasoning


½ tsp Worcestershire Sauce


2 Green onions, white part only and thinly sliced


1 egg beaten


1 TBSP Fresh Parsley (finely chopped)


Touch of Cayenne (optional)


Salt and Pepper to taste



Add this mixed mixture to the cubed bread and mix well . Let set for about 10 minutes until the bread soaks up the mayo mixture.



GENTLY add the 1 pounds of crab (picked over) to this mixture. If too moist, add a little breadcrumb to hold together.



Form into 4 oz balls. BE GENTLE.



Lightly coat with Pancho breadcrumbs and place on baking sheet, cover with saran and refrigerator from 1 to 5 hours. Setting helps them hold together. Don’t skip this step.



To Cook: add about 2 TBSP butter and ¼ cup olive oil to heavy pan. HEAT.


Then add the cakes and cook until golden on each side.



Serve with Tartar Sauce.



1 pound of crab will usually make 6 crab cakes



I have also frozen after cooked then just reheated.


Pairs Well With


Notes

I just love crab cakes. I have developed this recipe from many crab cakes I have had in different restaurants. My family enjoys it. Hope you do too.

These sound great!

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