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Reviewed Maryland Crab Cakes
"I added just a little green onion and pan fried them. But if you refrigerate the mixture the viscosity of the mayonnaise and the raw egg will thicken enough to keep it from falling apart. The trick is to form the cakes while the mixture is really cold and then immediately put them into the frying pan. They'll form a crust pretty quickly that will keep them together as they cook."
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