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Crab Cakes How To

Updated on May 1, 2010

Great Crab Cakes

Here is a dish I'm sure you will love.

1- pound fresh or frozen king crab meat,cut in chunks                

1/4-cup butter or margarine

1/4-cup onions or shallots,minced


1/4-teaspoon salt

2-tablespoons Dijon musturd

1/4-teaspoon cayenne pepper

1 1/2 cups bread crumbs,packed lightly into cup(I use thickly sliced egg bread,toasted and torn into small pieces-better than dry fine ordinary bread or toast crumbs)

1/4-cup parsley,minced Oil and butter

Melt butter in a skillet. Saute' onions until transparent but not brown.Add crab meat,bread crumbs and parsley. Then add eggs beaten with mustard,salt and cayenne. Stir lightly. Remove from skillet;spread in baking dish. Chill for at least 1 hour in refrigerator.

Shape into 12 flat thin cakes. Coat first with an egg beaten with 2 tablespoons water,then with fine bread crumbs. Brown on both sides in butter and a little oil until crisp on edges. Server right away. This should serve about six people.. Enjoy


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