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Crab Cakes
From From The Good Home Cookbook, by Richard J. Perry

Live crabs have always been prized in regions of the country where they are especially abundant — blue crabs in Maryland, stone crabs in Florida, Dungeness crabs in the Pacific Northwest, and king crabs in Alaska. But even where crabs aren't especially plentiful, crab cakes made with frozen or canned crabmeat are popular.


1 large egg, beaten
1-1/2 cups fresh white bread crumbs
3 Tbsp mayonnaise
2 Tbsp finely chopped scallion
1 Tbsp finely chopped fresh parsley
2 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1 pound lump crabmeat, or 4 (6-ounce) cans crabmeat, drained
3 Tbsp oil
Lemon wedges, to serve
Tartar sauce, to serve


1. Mix together the egg, bread crumbs, mayonnaise, scallion, parsley, Worcestershire sauce, mustard, salt, and pepper in a medium bowl. Fold in the crabmeat. Use your hands to form the mixture into 8 balls, then press into small patties.

2. Heat the oil in a large skillet over medium heat. Add the crab cakes and cook for 3 to 4 minutes on each side, until deep golden brown.

3. Transfer to paper towels to drain. Serve hot, passing lemon wedges and tartar sauce at the table.

Yield: Serves 4

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