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Chesapeake-Style Crab Cakes
Book Information
The Professional Chef (8th Edition)
Page: 1004
Ingredients
Blue Crabmeat
Chives
Egg
Mayonnaise (page 936)
Old Bay Seasoning
Parsley
Peanut Oil
Pommerey Mustard
Roasted Red Pepper Marmalade (page 996)
Saltine Cracker
Shallot
Tabasco Sauce
Vegetable Oil
Tags
Hors d'Oeuvre and Appetizers