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Foolproof Crab Cakes Recipe


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     Foolproof Crab Cakes

Category   Entrees - Maindishes
Sub Category   None
Servings   24 cakes
Preptime   a.l.a.i.t.

1 lb. jumbo lump crabmeat, picked over for shells
4 scallions, green parts only, mince
1 T chopped fresh parsley
1 1/2 t Old Bay seasoning
2-4 T fine dry bread crumbs
1/4 C mayonaise
salt & white pepper
1 large egg
1/2 C unbleached all-purpose flour
6 T vegetable oil

gently mix the crabmeat, scallions, parsley, Old Bay, 2 T bread crumbs, and mayonaise in medium bowl, being careful not to break up the crab lumps. season with salt & pepper. carefully fold in egg with rubber spatula until the mixture just clings together. the moisture content of fresh crabmeat can vary from batch to batch, so it is important to adjust the amount of bread crumbs. start with the lesser amount of crumbs specified in the recipe. we used Phillips canned crab meat, from Costco.
line a rimmed baking sheet with parchment paper. using a generous tablespoon, form the mixture into 24 cakes, each 1 1/2 inches in diameter and 1/2 inch thick. place each cake on the prepared baking sheet. cover with plastic wrap. chill at least 30 minutes.
adjust oven rack to middle position. heat to 200 degrees. line a baking sheet with double thickness of paper towels. put flour in a pie dish. lightly dredge half of the crab cakes, knocking off the excess.
heat 3 T of oil in large skillet until shimmering. gently place cakes in skillet until crisp & brown. turn over, fry other side. flour the next batch while cakes are frying. transfer cakes to paper towels and place in oven

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