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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CRAB CAKES

From: Chris Fennimore, QED COOKS
Primary category: Entrees

From the cookbook: What Pittsburgh Eats   


Ingredients:
2 slices of white bread, crusts trimmed
2 tablespoons milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
salt and pepper to taste
two egg whites, beaten
1 pound crab meat
Directions:
Break the bread into small pieces and moisten with the milk. Add the rest of the ingredients and mix well. Gently fold in the crab meat and form into patties. Fry gently in a mixture of olive oil and butter until golden brown or bake in the oven at 375 degrees until heated through.

ingredients(s): mayonnaise, Crab Meat, baking powder, Old Bay seasoning, Worchestershire sauce,

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