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Oyster House Rd. Crab Cakes

  • 1½ slices white bread, crust removed and diced
  • 1/3 cup milk
  • 1 pound backfin crab meat
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon onion, minced
  • 2 tablespoons mayonnaise
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • freshly ground pepper
  • cayenne pepper
  • 4 tablespoons butter

Soak bread pieces in milk for a few minutes. Add crab meat, parsley, onion, mayonnaise and Worcestershire sauce. Add salt and pepper to taste. Mix well, making sure crab meat is well integrated with other ingredients.

Shape mixture into eight patties, each about 1 inch thick. Place patties on a flat pan and chill in the refrigerator for at least an hour.

Melt butter in a large, heavy skillet until gently sizzling. Cook chilled crab cakes about 4 to 5 minutes on each side, browning them well. Serve immediately.

Serves 4.

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