Miss Lee’s Crab Cakes

  • 1 pound crab meat
  • 3/4 cup bread crumbs
  • 1 large egg, well beaten
  • 1/2 cup mayonnaise
  • 2 tablespoons butter, melted
  • 1 tablespoon mustard
  • 1 tablespoon parsley
  • 2 teaspoons onion powder
  • 1/4 teaspoon Cecil’s Crab, Shrimp & Fish Blend
  • Oil for frying
  • Lemon slices for garnish

Remove all cartilage from crab meat. In a bowl, combine crab meat, Cecil’s Crab, Shrimp & Fish Blend, onion powder, mayonnaise, mustard, parsley, and bread crumbs thoroughly and gently. Coat mixture with melted butter gently and shape into cakes. Fry in hot oil until light brown on both sides. Yields 4 to 6 large cakes.

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Cambridge Spice

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