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Crab Cakes with Grainy Mustard and Scallion Sauces

Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances that flavor wonderfully by serving the cakes alongside two spicy sauces.

Source: Martha Stewart Living Television



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