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Mouthwatering Crab Cakes

Mouthwatering Crab Cakes

Soft on the inside, crunchy on the outside...these are exactly the way we want 'em!

What You'll Need

  • 3 (4 ¼-ounce) cans crabmeat, drained and flaked
  • 2 cups Italian-flavored bread crumbs, divided
  • 1/4 cup (½ stick) butter, softened
  • 3 eggs
  • 1 celery stalk, finely chopped
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

What to Do

  1. In a medium-sized bowl, combine the crabmeat, 1 1/4 cups bread crumbs, butter, 2 eggs, celery, mayonnaise, Worcestershire sauce, salt, and pepper; mix well. Shape into 12 crab cakes, using about 1/4 cup of the mixture for each.

  2. In a shallow dish, beat the remaining egg with a fork. Place the remaining 3/4 cup bread crumbs in another shallow dish.

  3. In a large skillet, heat the oil over medium heat until hot but not smoking.

  4. Dip the crab cakes in the egg, then in the bread crumbs, coating completely. Cook the crab cakes in batches for 3 to 4 minutes per side, or until golden.

  5. Drain on a paper towel-lined platter. Serve immediately.

    Makes 1 dozen.

Notes

Although many restaurants in the South serve these with a spicy sauce, I think they're best served plain so you can really taste the crab.


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