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Crab Cakes

ethnic, main dish, seafood

1 lb backfin crabmeat
2 tablespoon mayonnaise
1/4 cup cracker meal
1 single pinch cayenne pepper
1 teaspoon worcestershire sauce
1 each egg, beaten
1 single garlic to taste

Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley

Yield: 4 servings



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