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Print this Recipe    Crabcakes 32

Crab Cakes

1 pack of Ritz crackers (4 oz.)
2 Tbsp. mayonnaise
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. parsley flakes
1 Tbsp. baking powder
1 tsp. Old Bay seasoning
1/4 tsp. salt
1 large egg, beaten
1 tsp. mustard
1/2 cup milk
1 lb. lump crab meat

Crush Ritz crackers into fine crumbs. In large mixing bowl, add
milk to crackers to moisten. Add remaining ingredients and mix
thoroughly but gently as to keep lump pieces intact. Shape into
cakes or patties. Fry in vegetable oil on low heat, or broil until
golden brown. Makes (6) 4 oz. cakes.

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