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Crab Cakes

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Preparation info
  • Yield:

    10

    Cakes.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 pound lump crabmeat (about cups)
  • 2 cups fine fresh bread crumbs

Method

  1. Put the crabmeat in a mixing bowl and add 1½ cups bread crumbs, the eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay Seasoning, and mayonnaise. Blend well but gently, leaving the crab lumps as large as possible.
  2. Shape the mixture into 10 portions of equal size. Shape each into a flat patty about 1 inch thick or slightly less.
  3. Coat each

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