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Maryland Crab Cakes
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Pen & Pencil, New York, New York

Serves/Makes:20 portions

  • 5 lbs (2.3 kg) Blue Claw Lumb Crabmeat, chopped medium fine
  • 10 oz (280 grm) red pepper, chopped medium fine
  • 10 oz (280 grm) spanish onion, chopped medium fine
  • 1 qt heavy cream
  • 3 egg whites
  • 1/4 cup (60 ml) crushed red pepper
  • 2 cups (475 ml) chopped parsley
  • 10 oz (280 grm) fine breadcrumbs
  • 2 oz (56 grm) mixed salt, pepper, oregano, thyme, and paprika
  • Saute the onions and red pepper in olive oil only until slightly soft, then drain.
  • Reduce 1 quart (950 ml) of heavy cream by 1/4. Beat egg whites till stiff and add to the cream.
  • Add chili powder and crushed red pepper to cream.
  • Add cream mixture to crabmeat and mix well by hand. Add sauteed onions and peppers, parsley, breadcrumbs, and mixed spices, and mix again by hand.
  • Form into cakes 3 1/2 inches in diameter and 1/2 inch thick. Put on a buttered pad and broil about 1 minute on each side, or until slightly browned.

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