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Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top. In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco. Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat. Let the mixture sit for 2-3 minute.
The G&M Crab Cakes are made with a minimum amount of filler and handling to keepthe jumbo crab lumps intact. Keep in mind that the crab meat is cooked before the meat is picked from the shell. The final cooking/preparation is intended to get the internal temperature hot (between 140F and 160F).
Once you’ve had your first real one made with handpicked Maryland jumbo lump crab, you’ll know why. Step 1: Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Step 2: Pour mixture over crabmeat and fold in taking care not to break up the lumps.
CRAB CAKES WITH BASIL MAYONNAISE Heat 2 tablespoons olive oil … crush all the crab meat – you want nice … mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking … basil into remaining mayonnaise.
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