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Crab Cakes


1/2 cup plain bread crumbs
1/2 cup mayonnaise
1 egg
2 scallions, thinly sliced
2 TBSP fresh lemon juice
1 TBSP Dijon-style mustard
1 TBSP chopped fresh parsley
1 TBSP Worcestershire sauce
1 tsp Old Bay Seasoning
2 cans (6-1/2 oz. each) lump crabmeat, drained/cleaned.
2 TBSP butter

Makes 8 patties

In medium bowl, combine all the ingredients except the crabmeat; mix well. Fold in the crabmeat, being careful not to break it up. Form into 8 equal-sized patties. Melt butter in a large skillet over med. heat. Sauté the patties 3-4 mins. per side, or until browned. Serve immediately with cocktail or tartar sauce.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.