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I have done crabcakes many different ways at the multitude of restaurants I have worked at, many of them way too heavy on the binding and filler. Though I don't mind those type deep-fried, I really prefer crabcakes that are mostly crab, have no outside breading and are carefully sauteed. My favorite crabcakes were the ones that we did at City Grill in Atlanta. Jumbo lump crabmeat tossed with red pepper, jalapeno, red onion, celery, Old Bay, salt, pepper 1 cup of mayo per 5# of crabmeat, and just enough breadcrumbs to help the crabmeat barely hold together. These were then carefully sauteed and served on a Corn Chowder flavored with bacon and Old Bay and Grits Spoonbread. Man were they good!!!!
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