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Print this Recipe    Crabcakes 34

Baltimore Crab Cakes

1 tablespoon mayonnaise
1/4 teaspoon salt
1 egg
1/4 teaspoon poultry seasoning
1/4 teaspoon parsley flakes
1 tablespoon baking powder
2 tablespoons milk
2 slices of white bread
1 pound backfin crab meat
oil for cooking

Combine mayonnaise, egg (beaten), salt, poultry seasoning, and
parsley flakes. Add baking powder. Remove crust from bread, dice
into small cubes, and moisten with milk. Add to mixture. Carefully
remove cartilage (shells) from crab meat and gently fold in. Form
cakes into small balls. Refrigerate for at least 30 minutes. Deep
fry at 350 degrees until golden brown. Serves 4 to 6.

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