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Chesapeake Bay Crab Cakes

Guest Author - Sandy Moyer

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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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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