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LOCATION: Recipes >> Shellfish >> Crabcakes 05

Print this Recipe    Crabcakes 05

Maryland Crab Cakes

3 lbs backfin crab meat
1 c. melted butter
3 eggs
1 c.c. dry bread crumbs
2 T. sugar
3 T. Worchestershire
2 T. tarragon vinegar
2 T. hot dry mustard
thyme
celery salt
cayenne
Tabasco to taste

Form into cakes (you should include only enough of the breadcrumbs
to hold the crab mixture together) and brown lightly in butter.
Makes about 2 dozen moderate-sized cakes.

These can be frozen and then cooked later with great success.

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