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Reply to "I need a great crab cake recipe...but"
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[quote=Anonymous][quote=Anonymous]lump crab meat (go through and check for shells, but don't ruin the lumps) a few shakes of worcestersire sauce finely minced red pepper (maybe 2 tablespoons) couple of tablespoons of mayo a tablespoon of dijon mustard 1 egg lightly beaten a pinch of old bay (if you want to do breadcrumbs to stretch you can, but you don't need much) Mix with hands and form cakes then BROIL them till golden brown. This was passed down from my dad, who comes from a long line of great baltimore cooks, and he's horrible at giving exact amounts. But it's yummy![/quote] This (minus the red pepper) is almost exactly the recipe that has been handed down in my Baltimore-based family for generations. Definitely skip the breadcrumbs or other filler. They have no place in crabcakes![/quote]
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