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Crab Cakes Recipe


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     Crab Cakes

Category   Entrees - Maindishes
Sub Category   None

1 1/3 c. mayonnaise
2 T. Thai chili sauce
2 t. lemon juice, divided
1/4 c. finely chopped celery
1/4 c. finely chopped red onion
1/4 c. finely chopped red pepper
1 jalapeno pepper, seeded and finely chopped
4 T. olive oil, divided
1/2 c. soft bread crumbs
1 egg, beaten
1 lb fresh crabmeat
1/4 c. flour

In small bowl, combine the mayonnaise, chili sauce and 1 1/4 t. lemon juice. Set aside.
In small skillet, saute the celery, onion, red pepper and jalapeno in 1 T. olive oil until tender. transfer to a large bowl; stir in bread crumbs, egg, 1/2 c. reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.
Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2 inch thick patty. Repeat with remaining mixture. In a large skillet over medium-high heat, cook patties n remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with removed sauce.

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