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Pam's Crab Cakes

  • 1 pound backfin crab meat
  • 2 tablespoons Jiffy mix
  • 7 shakes Worcestershire sauce
  • 1 teaspoon mustard
  • 3 tablespoons mayonnaise
  • 1 egg, beaten
  • dash parsley flakes
  • cooking oil

Combine Jiffy mix, Worcestershire sauce, mustard, mayonnaise, egg and parsley flakes. Add crab meat with a 2-pronged fork and mix gently.

Dip out with an ice cream dipper and drop into a frying pan with hot cooking oil about ½ inch deep. Fry until golden brown on each side. Drain on paper towels.

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