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Crab Cakes

04 Jul

Kick off your Fourth of July party with this simple and luxurious appetizer!  This crowd-pleasing American favorite uses just enough seasoning so that it won’t overpower the sweet taste of fresh crab meat.  Use a light dusting of flour to bind the crab cakes together and to form a crisp and golden crust on the outside. Crab cakes are sometimes served with a sauce, but in this case, the crab cakes are so flavorful by themselves that I think a sauce would be unnecessary and probably overpowering.

 

Ingredients: (makes 16 mini crab cakes)

  • 1 lb of fresh crab meat
  • 1 cup red onions, finely chopped
  • 1/2 cup green bell peppers, finely chopped
  • 1/2 cup panko or bread crumbs
  • 1 teaspoon dijon mustard
  • 1/2 cup Veganaise or Mayonnaise
  • 1/2 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • 1/4 teaspoon garlic powder
  • Dash of cayenne pepper and salt
  • 4 tablespoons flour


Directions:

  1. In a large bowl, combine all ingredients except flour.
  2. Form the mixture into patties and lightly dust with flour.
  3. Lightly coat skillet with oil, heat over medium to high heat.  Cook patties, 3-4 minutes each side until browned.

 

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