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My mother needs a good recipe for crabcakes.

Here's one that's really good. (I sauteed a bit of diced red pepper with the onions and celery instead of using pimento.)You could sautee the crab cakes instead of baking them, but they fall apart more that way.

Crab Cakes

¼ c. diced celery
¼ c. diced onion
1 T. vegetable oil
2 slices firm white sandwich bread
1 ¾ t. Old Bay seasoning
¾ t. curry powder
¾ t. dry mustard
2/3 c. mayonnaise
1 ¾ t. Dijon mustard
1 ¼ t. Worcestershire sauce
1 pound jumbo lump crab meat, picked over
2 T. drained chopped pimento

Preheat oven to 350°. In a skillet, cook celery and onion in oil over moderate heat, stirring occasionally, until softened. Discard crusts from bread and chop bread fine. In a small bowl stir together Old Bay seasoning curry powder, and dry mustard. In a large bowl stir together mayonnaise, Dijon mustard, and Worcestershire sauce. To mayonnaise mixture add seasoning mixture celery mixture, bread, crab, and pimiento, tossing gently (do not break up large lumps of crab) until combined well.

With a ½ cup measure, scoop crab mixture onto a baking sheet in 6 mounds. Bake crab cakes 15 minutes, or until they just begin to turn golden.

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