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Jesse Garon
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Louisana Crab Cakes

Make 'em as hot as you like, by increasing the amount of hot sauce of course!

1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 large egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce (or more if you dare!)
3/4 cup plain dry bread crumbs, divided
Vegetable oil for frying
Leaf lettuce

Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover and refrigerate for 1 hour or until mixture firms up.

Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.

Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels.  Arrange crab cakes on a lettuce-lined platter. Serve warm.


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Topics : Hospitality_Recreation
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05/21/2014 9:39AM
Louisana Crab Cakes
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