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Recipes
Maryland Crab Cakes II
Maryland Crab Cakes II
Maryland Crab Cakes II
Our Maryland Crab Cakes II recipe is from the American Heritage Cookbook published in 1964. The primary difference between this version and others is that bread is used as the filler rather than bread crumbs and egg whites are beaten and folded in making a lighter crab cake. No mayonnaise is used in this recipe but the bread is soaked in olive oil. To update the recipe you could cut back to about 1/4 cup olive oil.
Recipe By:
American Heritage Cookbook published in 1964
Prep
15 min
|
Total
25 min
|
Serves
10
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Crab Main Dishes
Crab Appetizers
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Ingredients
1 1/2
pounds
Maryland crab meat
6
slices
white bread
3
each
eggs, separated
3/4
cup
olive oil
1/4
teaspoon
dry mustard
1/2
teaspoon
salt
2
teaspoons
Worcestershire sauce
1
each
paprika
3
tablespoons
butter
Instructions
Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let
stand until bread is thoroughly saturated. Use forks to beak into small pieces.
Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat which has been picked over carefully to remove any shell bits.
Beat egg whites until stiff and add to crab mixture and form into patties. Sprinkle with paprika and sauté in heated butter until golden on both sides.
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