Title: Maryland Crab Cakes
Categories: Fixed
Yield: 20 Servings

4 lb Crab meat; canned
10 Eggs; beaten
1 1/4 c Durkee redhot cayenne pepper
-sauce
2 1/2 c Cracker meal
1 tb Seafood seasoning
3/4 c Dried parsley; flakes
1/4 c Butter; hot
1 1/4 c Onions; minced
1 1/4 c Celery; minced
Cracker meal; as needed
Clarified butter; as needed

Combine crabmeat, beaten eggs, Durkee Redhot Cayenne Pepper Sauce, cracker
meal, seafood seasoning and parsley in a bowl. Saute onions and celery in
skillet over moderate heat until soft. Ass to crab mixture. Mix well. Shape
mixture into 40 cakes, approximately 1/3 cup each. Lightly dredge cakes in
cracker meal crumbs. Brown cakes in skillet over high heat. Reduce heat to
low and cook 5 minutes. Remove from heat. Keep warm. Serve with Redhot
Tartar Sauce. Serving size: 2 cakes. 1992 Reckitt Colman Commercial Group
Typed-in by Marc Lavoie, Ottawa, Canada

Busted by Christopher E. Eaves

Recipe by: Durkee RedHot Cayenne Pepper Sauce

Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 16, 1998