Cape Cod Crab Cakes

"Crab cake experiment breaks down regional bias" by Michael Hastings. Recipe from Vin 205 at Wine Merchants Gourmet. Winston-Salem Journal: Wednesday, July 31, 2013.

Yield: 8 servings ( Serving Size: patties )
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  • 1 yellow pepper, finely diced
  • 1 stalk(s) celery, finel diced
  • 1 yellow onion, finely diced
  • 2 tablespoon(s) butter
  • Juice of 1 lemon
  • 1/2 cup(s) mayonnaise
  • 4 eggs
  • 2 1-pound can(s) backfin crabmeat
  • Salt and pepper
  • About 2 cup(s) breadcrumbs


  1. 1. Saute pepper, celery and onion in the butter until softened. Let cool.
  2. 2. Mix lemon juice, mayo, eggs and crab. Stir in the cooled vegetables and enough breadcrumbs until the mixture holds together. (You may not need all of the breadcrumbs.)
  3. 3. Shape into 8 patties to make large crab cakes.
  4. 4. Heat saute pan over medium heat with a thin film of oil and brown crab cakes on both sides.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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