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Friday, May 18, 2012

Crab Cakes

3/4 lb cooked shredded crab meat
1 cup bread cubes
2 small eggs
1 1/2 teaspoon french mustard
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/3 teaspoon pepper
Brush cooking surfaces with butter or margarine. Combine all ingredients and place in triangular pockets. Lower lid, latch in top position and cook 4-6 minutes or until done.

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