Crab Cakes - cooking recipe
Ingredients
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2 c. backfin crabmeat
1/4 c. milk
2 tsp. finely chopped parsley
salt to taste
1/2 c. white bread crumbs
2 eggs, well beaten
1 tsp. Worcestershire sauce
4 Tbsp. butter
lemon wedges
tartar sauce
Preparation
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Pick over crab to remove any shells.
Blend with milk, parsley, salt, bread crumbs, eggs and Worcestershire sauce.
Form into cakes and fry in butter on all sides.
Serve with lemon wedge and tartar sauce.
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