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CRAB CAKES

Total cooking time: 9 minutes.

1 egg
1/2 c. finely crushed saltine
crackers
1/3 c. milk
1/2 tsp. dry mustard
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
1 (7 oz.) can crab meat,
drained, flaked and
cartilage removed
1 Tbsp. snipped parsley
1 Tbsp. lard
lemon wedge
In bowl combine eggs, crackers, milk, mustard, white
pepper and cayenne. Stir in crab meat and parsley. Using 1/3
cup mixture for each, shape into 4 patties, 3 inches in diame-
ter. Cover and chill patties at least 30 minutes.
Just before serving time, preheat in browning dish at
High for 6 minutes. Add lard, tilting dish to coat with fat.
Add crab cakes. Cover and cook at High for 1 1/2 minutes.
Turn cakes. Cook, covered, at High for 1 1/2 minutes more.
Serve with lemon. Makes 4.

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