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Crab Cakes
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Recipe Information
Source:
Ray's Boathouse, Seattle, Washington

Serves/Makes:4

Ingredients
  • 3 tbsp (45 ml) diced red peppers
  • 3 tbsp (45 ml) diced shallots
  • 1 tbsp (15 ml) sherry
  • 1 lb (.5 kg). Dungeness crab meat (break up larger pieces)
  • 1 egg
  • 1/4 cup (60 ml) cream
  • 3 tbsp (45 ml) lemon juice
  • dash Tabasco
  • pinch celery salt
  • 1/2 tsp (2 ml) paprika
  • pinch ground white pepper
  • pinch salt
  • 3 tbsp (45 ml) chopped parsley
  • 1/2 cup (125 ml) fine bread crumbs
Preparation
  • Mix red pepper and shallots together.
  • Mix together all other ingredients, except crab and bread crumbs, thoroughly.
  • Add peppers and shallots to mix by hand.
  • Add crab and mix.
  • Form into patties (about 2 oz (56 grm) each).
  • Pat bread crumbs onto crab cakes.
  • Store between wax paper sheets until ready to cook.
  • Pan-saute in melted butter until brown on both sides.
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