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Tuesday, November 29, 2016

Light Crab Cakes

1 pound fresh crabmeat  
1 cup mayonnaise (the recipe calls for homemade mayonnaise but we used jarred)  
½ cup chopped flat-leaf parsley  
1 ½ tbsp Dijon-style mustard  
¾ cup all-purpose flour, see note  
1/8 tsp cayenne pepper  
½ cup vegetable oil for frying

Drain the crabmeat of excess liquid; place in a small mixing bowl. Fold in the remaining ingredients, making sure not to break apart the lumps of crab.
Generously coat the bottom of a skillet with the oil and heat over medium-high heat. Gently form the crab mixture into silver-dollar-size pancakes. Cook a few at a time, in the hot oil, turning once with a spatula to brown evenly on both sides. Add more oil as needed to cook the rest of the crab cakes. Clean off the spatula a few times so the cakes won't stick while being removed from the skillet.
Note: The amount of flour may vary slightly, depending on the wetness of the crab meat. If the mixture seems too wet, add more flour and cook one cake to test.
Makes 30 silver-dollar-size crab cakes.

Note: The crab mixture can be kept in the refrigerator for three days. The cakes can be cooked a couple of hours before you plan to serve them, then reheated on a baking sheet at 250 degrees for 8 to 10 minutes.

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