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Paganini's Pantry

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Crab Cakes
Yield: 8 Crab Cakes

1 1/2 cup bread crumb
3 eggs, large, beaten
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
3 Tbsp. parsley, chopped
1/2 cup scallions, chopped
1 tsp. Old Bay Seasoning
1 tsp. paprika
Salt and pepper, to taste
1 lb. crab meat, lump, cleaned
Vegetable oil, as needed

In a large mixing bowl, combine breadcrumbs with the eggs, Dijon mustard, Worcestershire sauce, parsley, scallions, corn, Old Bay seasoning and paprika. Mix well to combine ingredients. Season to taste with salt and pepper.

Add crab meat to mixing bowl. Fold lightly to avoid breaking up the lumps of shellfish.

Cook a small amount of the crab cake mixture to taste for seasoning. If needed, adjust seasoning before proceeding.

Divide the crab cake mixture into 8 equal portions and form into plump patties. Coat each crab cake with breadcrumbs. Refrigerate until ready to cook.

Heat a non-stick skillet over medium heat. Add vegetable oil sufficient for pan frying. Fry the crab cakes until golden brown. Remove from skillet and drain on paper towels.

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