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New Orleans Crab Cake
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Recipe Information
William Bohannon


  • 2 cups (475 ml) milk
  • 1/2 cup (125 ml) butter
  • 3 oz (84 grm). cooked canned shrimp or minced clams
  • 1 lb (.5 kg). immitation or real crabmeat
  • 2 tbsp (30 ml) blackened seasoning
  • 1/4 cup (60 ml) chopped garlic
  • 1/4 cup (60 ml) chopped parsley
  • 1/4 tsp (1 ml) Nutmeg
  • 1 tsp (5 ml) Sugar
  • 1 tbsp (15 ml) mixed Italian seasoning
  • 3 cups (700 ml) or more bread crumbs to thicken
  • Heat everything except bread crumbs to a simmer for 8-10 min.
  • Add bread crumbs to hot mixture and stir.
  • Remove from heat.
  • Form into crab cakes and dredge in flour then fry on both sides till golden brown.
  • Or stuff lobsters, artichokes, tomatoes, mushrooms, ect with the mixture and broil with garlic butter.
  • Serve with Beurre Blanc or your favorite flavored Bearnaise sauce.
Very easy and delicious.

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