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Maryland Crab Cakes From Marlene Sorosky 1996 Ingredients Directions Carefully remove the cartilage from the crabmeat, keeping the pieces as large as possible. Blot crabmeat with paper towels. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay, and mayonnaise until combined. Add crabmeat and crackers and toss lightly but thoroughly. Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not cooking immediately, refrigerate covered. Pour about 1/4 inch of oil into a large skillet and heat over moderate heat until hot. Add crab cakes or balls without crowding and saute' on each side until golden, about 2 to 4 minutes per side. Remove to paper towels to drain. Or, if desired, broil as close to unit as possible on each side until golden. Serve with Homemade Cocktail Sauce. Makes 6 main-dish crab cakes or 24 appetizer crab balls. Marlene Sorosky, award-winning cookbook author (copyright 1992).
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