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Chesapeake Bay Crab Cakes

Chesapeake Bay Crab Cakes

  • 2 T. mayonnaise
  • 1 tsp dijon mustard
  • 1 egg
  • 1/2 tsp. minced garlic
  • 1/4 cup finely chopped onion
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. Old Bay® Seasoning
  • 1/4 cup bread crumbs
  • 1 lb. lump crab meat, picked clean
  • 2 T. vegetable oil
  • additional breadcrumbs for coating

Preparation -
Combine all ingredients except crab meat, oil, and bread crumbs in a large mixing bowl, Mix in crab meat, then the bread crumbs. Shape crab mixture into thick patties. Place in refrigerator for about 1/2 hour. Spread a layer of bread crumbs on a paper towel. Place on patties on crumbs and press very gently to coat on one side, then on the other. Refrigerate for another 1/2 hour or more. In a skillet, gently fry crab cakes in 2 T. of oil over medium heat, on one side for about 3 minutes. Turn to other side, reduce heat, and fry for about 5 more minutes or until crab cakes are nicely browned.

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