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I live in North Carolina now and not too close to the coast, but there is a Joe’s Crab Shack in Fayetteville, NC, which is about an hour away from us. One of their specialties is their made from scratch crab cakes with large chunks of crab meat. This recipe is a great combination of lump crab meat, spices, mayo and lemon.
Mix together all of the ingredients for the crab cakes in a mixing bowl, and form the mixture into 8 evenly sized patties. Heat an inch or so of oil in a deep-sided skillet over medium-high heat. Add the crab cakes to the heated out, and cook for 5-8 minutes until cooked through and browned evenly on both sides.
Mix mayonnaise, egg yolks, lemon juice, Worcestershire, mustard, pepper, salt, blackening seasoning, red pepper flakes, parsley, breadcrumbs. Gently add crabmeat. Make into 4-ounce patties.
Louisiana Hot Crab Dip Mix mayonnaise, egg yolks, lemon juice, Worcestershire, mustard, pepper, salt, blackening seasoning, red pepper flakes, parsley, breadcrumbs. Gently add crabmeat. Make into 4-ounce patties. Fry in 1 inch of oil until golden brown.
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