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Crab Cakes wih Red Pepper Yogurt Sauce Recipe


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     Crab Cakes wih Red Pepper Yogurt Sauce

Category   Breakfast - Brunch
Sub Category   None
Servings   20
Preptime   40 minutes

1 lb Dungeness crab, preferably chunks
1 cup breadcrumbs
1/2 cup parsley, finely minced
1/2 cup red bell pepper, diced
1/4 up chives, minced
1 Fresno red chili
1 egg
2 tbsp coarse mustard
2 tsp Worcestershire sauce
juice and zest from 1/2 lemon
olive oil
8 oz Greek yogurt
4 oz roasted red peppers
juice and zest from 1/2 lemon
kosher salt, pepper
avocado slices

To make red bell pepper sauce, combine the yogurt, garlic, roasted red peppers, lemon, and salt in a blender and puree. Set aside for later. Mix together the breadcrumbs, parsley, diced bell pepper, crab, and chives on a sheet pan. In a blender or food processor, puree the egg, mustard, Worcestershire sauce, chili, oil, and lemon. Pour this mixture over the crab mixture and gently combine. Shape small cakes out of this and refrigerate at least an our before cooking. When ready, delicately fry them in vegetable oil in a large pan. Serve with avocado slices and red pepper sauce.

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