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Barnsider's Crabcakes



  1. In one large clean bowl combine mayonnaise, eggs, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onions and peppers. Mix thoroughly.
  2. Add bread crumbs and fold in completely. Gently fold in the lump crab keeping the pieces as large as possible.
  3. Using a large tablespoon or ice cream scoop portion the crab cake mixture into 3 inches in diameter by 3/4 inch high cakes.
  4. Lightly dust each cake with flour and drop in a hot (365 degrees F) fryer or skillet. Cook thoroughly or until each side is golden brown.

Makes 10.

Buy a substitute egg product such as Better 'n' Eggs which comes in 1/4 cup servings.

Find Panko bread crumbs, Ian's or another brand, at Whole Foods Markets.

For a garnish: serve with chopped red peppers and a Dijon mustard sauce.

To make the sauce, Achey said to start with mayonnaise, a pinch of dill and add mustard to taste.

Source: Barnsider's Mile & A Quarter, Providence, Rhode Island - Executive Chef Bill Sullivan


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