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Maryland Deviled Crab Cakes
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Recipe Information
Carol Genrich

Serves/Makes:6-8 servings

  • 1 lb (.5 kg). back fin crab meat
  • 1/2 cup (125 ml) cracker meal
  • 1/4 cup (60 ml) finely chopped onion
  • 3 tbsp (45 ml) mayonnaise
  • 1/2 tsp (2 ml) Worcesstershire sauce
  • 2 eggs, slightly beaten
  • 1 tbsp (15 ml) prepared mustard
  • 3/4 tsp (4 ml) salt
  • 1/4 tsp (1 ml) red pepper
  • Combine all ingredients; mix thoroughly.
  • Shape into patties.
  • Fry in hot deep fat until browned on both sides.
  • Do not overcook.

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