Delicious Chesapeake Bay Crab Cakes
 
serving size: 10 
 
1 lb.  crabmeat
1 tsp  salt, or to taste
1 dash  black pepper, freshly ground or to taste
2 slice  white bread, grated
1   egg, beaten
1   onion, minced
2 Tbsp  fresh parsley, minced
1-1/4 tsp  prepared mustard
5 tsp  mayonnaise
1 tsp  worcestershire sauce
 
place crabmeat in large bowl. mix ingredients with a fork in order 
given. form into 10 crab cakes. for best results, place in 
refrigerator for at least 1 hour. saute in butter until golden brown 
on both sides. this recipe yields 10 crab cakes. 
 
recipe source:baltimore symphony orchestra's cookbook 
 
 
 
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(ID: 1501) Mirror: rec.food.recipes: Mon, Aug 29, 2005


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