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Tuesday, April 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Anne Frazier
  • 1 lb. fresh crabmeat (lump)
  • 6-8 Ritz Crackers, finely crushed
  • 1/2 cup Duke’s mayonnaise
  • 1 large egg, lightly beaten
  • 1 TBS minced fresh parsley
  • 1 1/2 tsp. Old Bay Seasoning
  • 1/2 tsp. dry mustard
  • 1/2 tsp. pepper
  • 1/2 tsp. Worcestershire sauce
  • 2 TBS butter or olive oil
  • Caper sauce
  • Lemon to garnish
Drain crabmeat, removing any bits of shell.
Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 8 thin patties. Melt butter (or olive oil) in a skillet over medium heat. Add crab cakes; cook in batches 4 to 5 minutes on each side or until golden. Drain on paper towels.
Garnish. Serve with caper sauce.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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