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4
Easy
By Brigit Binns
Published 2013
As a kid growing up in California, I ate Dungeness crab at every opportunity. Despite that, crab still always seems special. It’s a favorite centerpiece of my brunch menus.
To make the crab cakes, in a bowl, stir together the mayonnaise, mustard, and a pinch each of salt and cayenne pepper. Stir in the celery and green onions. Gently fold in the crabmeat and half of the bread crumbs. Spread the remaining bread crumbs on a sheet of waxed paper. Shape the crab mixture into 8 patties, each
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