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Recipe by: diony
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See below ingredients and instructions of the recipe
---------------------FROM: EARL SHELSBY--------------------------
1 lb Regular crab meat ds Dry mustard
2 ds Worcestershire sauce 2 tb Mayonnaise
-about 1 1/2 tsp Old Bay 1 ea Egg, beaten
-seasoning
Make sure there are no shells in crab meat. Handle carefully so that
the meat remains in lumps.
Put all ingredients in a bowl and carefully mix so that the crab
meat remains in lumps. I do this by repeatedly lifting the lumps with
my fingers and turning them over in the bowl. Form into crab balls and
place on a platter or dish. Place in refrigerator for at least an
hour, longer if time permits. This allows egg to gel enough to hold
crab cake together when frying. Deep fry in hot vegetable oil (375
degrees) for about 90 seconds or until crab balls are light brown.
Drain on paper towel. Great for appetizers.
Submitted By PAT STOCKETT On 11-27-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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