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Lori's Famous Crab Cakes
Reviews:
December 27, 2006

These were great! My boyfriend has been wanting to make homemade crab cakes for a while now, so we decided to do so for a recent potluck holiday party here in New England. We followed the recipe as directed, and only changed a few things, mostly from what we liked in other crab cakes. We used real crab from the seafood section of our grocery store (16 oz.) instead of the 3 cans. We decided to use crushed Ritz crackers in the mix instead of bread crumbs (though we still coated them with breadcrumbs). Also, we omitted the bell peppers and decided to chop up onion and celery and saute them in a little butter instead (we had wonderful crab cakes on the coast once like that so we had to add it in!). Lastly, since it was finger food at a potluck, we formed cakes about the width of half-dollars which turned out great. We ended up baking them (at 375) since they were difficult to turn over, and that worked out fine. Rave reviews at the party!!!

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