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  • Writer's pictureTommy Centola

Crabmeat and Potato Patties from Uglesich's

This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish was born.

2 large Yukon Gold Potatoes

1 lb. of White crab Meat

1 lb. of Claw Crab Meat

1 large Onion, finely chopped

2 bunches of Scallions, finely chopped

1/4 cup of Parsley, finely chopped

2 teaspoons of Salt

1/2 teaspoon of Black Pepper

1/4 teaspoon of Cayenne

1/2 to 1 cup of Egg Beater

Butter, Margarine, or Canola Oil

Boil the potatoes until fork tender.

When cool, peel the potatoes.

Clean the crab meat by removing all loose shells.

In a large bowl, break the potatoes by hand.

Add the onions, scallions, parsley, crab meat, salt, black pepper, and cayenne.

Add the Egg Beater and mix everything by hand.

Form into patties.

Place the butter, margarine, or canola oil into non-stick skillet and set on a low heat.

Cook on one side for 2 to 3 minutes, then turn and cook on the other side for 2 to 3 minutes.

Place on paper towel and pat dry.


Good Cooking, Good Eating and Good Living!!!

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