Crab Cakes Recipe

From Dorothy McNett's Recipe Book.

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Crab Cakes

From Dorothy McNett's recipes at Adjust the seasonings to make this hotter, milder, etc. This is easy to cut in half when cooking for 1-2 people.

2 eggs
1/2 cup finely crushed crackers
1/3 cup milk or hemp milk
1/2 teaspoon good quality dry mustard
1/4 teaspoon freshly ground pepper
1/4 to 1/2 teaspoon sea salt (depending on crackers...)
1/8 teaspoon cayenne
1 1/2 - 2 cups cooked crab
1 tablespoon snipped fresh chives or green onions
1 tablespoon snipped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons flour or fine corn meal, as needed
lemon wedges or salsa for serving

In batter bowl, whisk egg and then add crackers, milk, mustard, pepper, salt, cayenne, crab, chives, and parsley. Add flour or corn meal to give the correct consistency to hold shape. Heat oil in saute pan. Using a large spoon or a measuring cup, scoop up about 3 tablespoons of the mixture and cook over medium heat until brown on both sides, about 5 minutes total.

Recipe created 1999-04-27.

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