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Category   Entrees - Maindishes
Sub Category   None
Servings   Yield- 24 crabcakes

4 pounds cooked lump crabmeat
4 eggs, beaten
4 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup fresh parsley, chopped a 1 teaspoon
2 teaspoons dry mustrd
1/2 teaspoon Old Bay Seasoning
1 teaspoon garlic powder (optional)
1/2 teaspoon paprika
2 cups mayonnaise
1 teaspoon Worcestershire sauce
Italian parsley, for garnishing
4 cups dry unseasoned bread crumbs
1 1/2 to 2 cups butter
paprika for sprinkling

Combine 2 pounds crabmeat, eggs, salt, pepper, parsley,mustard, Old Bay Seasoning, garlic powder, and 1/2 teaspoon paprika, mayonnaise and Worcestershire sauce in a large bowl. Gently stir in remaining 2 pounds of crabmeat,leaving large chunks. Using 1/2 cup measure for each crabcake, shape mixture into 24 crabcakes, each three quarters of an inch high.
Pour one quarter of the bread crumbs onto an aluminum foil breading pan, and gently roll crabcakes into crumbs, pressing gently to coat evenly on all sides. While shaping the crabcakes, discard crumbs that become lumpy and add fresh crumbs as required. Place crabcakes onto a tray and refrigerate for 2 hours.
Over moderate heat, melt 1/4 cup (half stick) butter in a large skillet. Sauté crabcakes, adding remaining butter as needed, until the underside is golden brown. Flip cakes over and brown the second side, cooking until heated through. Remove from pan and drain on paper towels.
Variation- For crabcake appetizers, roll crabcake mixture into 1 inch balls, then roll in breadcrumbs as above. Deep fry in 375°F vegetable oil until golden. Remove from hot oil to paper towels; insert toothpick into center of each for serving. Sprinkle crabcakes or appetizers lightly with paprika before serving; serve hot accompanied by a side of cocktail sauce, tartar sauce, or horseradish sauce. May be stored wrapped in refrigerator for 2 to 3 days or frozen for up to 2 months. To reheat, (thaw if frozen) wrap in foil and bake in a preheated 325°F oven for 10 minutes.

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