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Coconut Crab Cakes

  • 1 pound Maryland crab meat
  • 2 tablespoons mayonnaise
  • 2 tablespoons Old Bay Sauce
  • 1 cup Italian bread crumbs
  • ¼ teaspoon Worcestershire sauce
  • ½ cup coconut
  • 1 egg
  • ¼ teaspoon teriyaki sauce
  • 1 tablespoon prepared mustard
  • 1 teaspoon garlic salt
  • salt and pepper to taste

Mix all ingredients together gently with a wooden spoon. Refrigerate 1 hour.

Make into cakes about 3 inches in diameter. Fry or broil until golden brown. Serve with tartar sauce or teriaki sauce.

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