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CRAB CAKES

Category:    Fish, Main dishes
Yield:4 servings
 
      1 lb Backfin crabmeat                    1 t  Worcestershire sauce
      2 T  Mayonnaise                          1 ea Egg, beaten
    1/4 c  Cracker meal                        1 x  Garlic to taste
      1 x  Pinch cayenne pepper           
 
  Combine all ingredients and form into small cakes. Sautee in butter. Serve
  hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley
 

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