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Crab Cakes

 

1 # lump crabmeat

1 # backfin crabmeat

1 # clawmeat

1 tsp dry mustard

1 tsp cayenne

1 Tbsp Worcestershire sauce

1 Tbsp Chopped parsley

3 eggs beaten

1 cup mayonnaise

1/2 cup Bread crumbs

6 oz. clarified butter

Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and

eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop,

form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn

relish, mustard, mayonnaise, tartare sauce or cocktail sauce.











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