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Ingredients
  • 4 eggs
  • 2 pound crab
  • 1 cup celery, finely diced
  • 2 cup saltines, crushed
  • ⅓ cup mayo
  • 2 tbsp Dijon
  • 2 tbsp old bay
  • Red pep flakes, to taste
  • 4 tsp Worcestershire sauce
  • 1 cup finely chopped parsley
  • 1 cup scallions
  • 1 to 2 shallots, finely diced
  • A few pinches of salt
  • 1 cup panko (more as needed)
  • 1 cup high smoke point veggie oil, like canola or safflower (depending on frying surface - should go up about ¼ way up the side of the crab cake)
  • 1 to 2 tbsp EVOO (extra-virgin olive oil)
Note: Ingredients may have been altered from the original.
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