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Chef Paul Kerner
Cantler's Riverside Inn

The reason Cantler's crab cakes are so special is because they are made with great care.
We use the freshest domestic crabmeat pressed with our other ingredients that complement
the crab, not overpowering the delicate flavor. Each crab cake is shaped by hand and made
fresh daily. The key ingredient is the love we put into it.

- Chef Paul Kerner

Cantler's Riverside Inn's Lump Crab Cakes

Yield: Six to eight 5-ounce lump crab cake balls

  • 2 pounds lump crabmeat
  • 1 teaspoon parsley
  • 1 cup mayonSnaise
  • 1 egg
  • Pinch of paprika
  • 2 dashes Tabasco sauce
  • 1 Tablespoon lemon juice
  • Pinch of salt and white pepper

    Mix all ingredients except for the lump meat. After all ingredients are mixed well, fold the dressing
    in with the crabmeat without breaking up the crabmeat. Form 5-ounce balls. Bake in 350°F
    oven for 10 minutes.

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