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Creamy Crab Cakes

Creamy Crab Cakes

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 tablespoons whole butter
2/3 cup diced yellow onions
1/3 cup diced sweet red pepper
1/3 cup chopped green onions
1 pound cream cheese, softened
1 pound jumbo lump blue crabmeat
1/2 tablespoon chopped parsley
Salt to taste
Pinch cayenne
Pinch granulated garlic
Pinch ground black pepper
Dash Tabasco sauce
Breading;
3 cups of bread crumbs
1 tablespoon chopped parsley
Pinch salt
Pinch cayenne pepper
2 cups all-purpose flour
2 cups egg wash
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Let's Make It
1
Heat butter in saute pan and saute onions, pepper, and green onions until soft. Let cool.
2
Mix cream cheese and sauteed onion mixture until mixed well. Fold in crabmeat, parsley and dry ingredients. Add dash of Tabasco.
3
Portion into 12 (4-ounce) cakes. Let firm up in refrigerator for 1 hour.
4
Combine bread crumbs, parsley, salt, and pepper. Remove crab cakes from cooler and dust with flour, then dip into-egg wash, and last into bread crumb mixture.
5
Pan-fry or deep-fry the cakes to a golden brown, let drain, and serve.
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