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Baked Maryland Lump Crab Cakes

Reviewed: Oct. 5, 2012
I love this recipe! It is very similar to the one on the 40 year old box of Old Bay seasoning I brought with me when we moved to Washington State over 40 years ago. The newer bxes have a completely different recipe and ingredients. I have kept the box because when we first moved here, Old Bay had never been heard of out here, so my husband would buy me a can every time he went back to Baltimore. People were aghast that I would use Dungeness crab to make crab cakes[something else they had never heard of], but the minute they bit into them them kept their comments to themselves except to say "Oh, my gosh! I never tasted anything so good!" etc. Thank you I had made some today and I think the addition of butter might have helped the "lump" crab meat I used! Oh crab cakes are now sold every where out here at premium prices!
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