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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounces fresh lump crabmeat, picked through 1/2 cup soft white breadcrumbs 2 tbsp. mayonnaise 2 tbsp. chopped fresh Italian parsley leaves 1 tbsp. coarse grain Dijon mustard 1 tbsp. chopped green onion 2 tsp. lime juice 2 tbsp. minces green chile 1/4 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. pepper 1 large egg, beaten to blend 2 tbsp. butter
Directions
Combine the crabmeat, breadcrumbs, mayonnaise, parsley, Dijon, green onion, lime juice, chilies, Worcestershire, salt and pepper in a large bowl. Add the egg and stir until well combined. Form the crab mixture into small patties, using 1/4 cup for each patty. Cover and refrigerate the crab cakes 1 hour.
Melt the butter in a large skillet over medium heat. Working in batches, add the crab cakes to the skillet and cook about 2 minutes per side until golden brown. Drain the crab cakes on paper towels and serve immediately.
Makes 8 crab cakes.
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