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Print this Recipe    Crabcakes 36

CRAB CAKES

1 egg
2/3 cup (about) mayonnaise
1 Tbs. Old Bay Seasoning
1 tsp. dry mustard powder
1/4 tsp. freshly ground black pepper
1 Tbs. Worcestershire sauce
1 green onion (scallion), minced
1/4 cup minced fresh parsley
1 lb. fresh lump crabmeat
fine, dry cracker crumbs for coating
vegetable oil for pan frying

Combine egg, mayo and seasonings and combine well. Add crab meat
and very gently stir until mixed, being careful to not break the
lumps. Refrigerate mixture for 30 minutes. Using about 1/3 cup
for each, carefully shape into cakes and coat with cracker crumbs.
Refrigerate again for at least 30 minutes to an hour. Fry in
vegetable oil until browned on both sides. These crab cakes are
very delicate since they don't contain any bread filler, but the
crumb coating helps them hold their shape after refrigeration.

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