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Crab Cakes
Ingredients:
1 lb. backfin crabmeat
1 egg yolk
1 tsp. Old Bay
1 Tbs. Dijon mustard
2 shakes Tabasco
2 shakes Worcestershire sauce
4 Tbs. mayonnaise
Chopped parsley
1 lb. backfin crabmeat
1 egg yolk
1 tsp. Old Bay
1 Tbs. Dijon mustard
2 shakes Tabasco
2 shakes Worcestershire sauce
4 Tbs. mayonnaise
Chopped parsley
Directions:
Fold crabmeat with batter ingredients. Form into cakes. Dredge in flour. Saute in butter (about 3 1/2 minutes each side).
Fold crabmeat with batter ingredients. Form into cakes. Dredge in flour. Saute in butter (about 3 1/2 minutes each side).
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