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Judy's Crab Cakes

  • 1 pound fresh picked backfin crab meat
  • 6 oz. breadcrumbs
  • 1 egg
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons finely minced onion
  • 2 tablespoons finely minced onion
  • 1 teaspoon Old Bay Seafood seasoning
  • 2 tablespoons butter

In a bowl, beat egg slightly. Add remaining ingredients except butter and mix gently and thoroughly. Shape into cakes.

Melt 2 tablespoons butter in non-stick fry pan. Over medium heat, fry cakes until golden brown in each side.

Serves 4.

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