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crab cakes Recipe


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     crab cakes

Category   Breakfast - Brunch
Sub Category   None


1 teaspoon extra virgin olive oil 1/2 onion, finely chopped 1 rib celery, finely chopped 1 egg white 2 tablespoons ground walnuts 2 tablespoons chopped Italian parsley 2 tablespoons mayonnaise 2 tablespoons lemon juice
2 teaspoons Worcestershire sauce 1/2 teaspoon mustard powder 1/4 teaspoon celery seeds, crushed 1/2 teaspoon ground paprika 1 pound lump crabmeat, flaked and drained 1/2 teaspoon hot-pepper sauce 1 cup fresh whole wheat bread crumbs Sprig Italian parsley, for garnish
To make the crab cakes- 1. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl. 2. Stir in the egg white, walnuts, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard powder, celery seeds, and paprika. Blend with a fork. Stir in the crabmeat and hot-pepper sauce. Mix thoroughly. 3. Form into 8 patties. Place the bread crumbs in a shallow bowl. Roll the patties in the bread crumbs to coat completely.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Working in batches if necessary, add the crab cakes and cook for 2 minutes. Cover and cook for 1 minute longer, or until browned on the bottom. Coat the tops with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown. Serve with the sauce dolloped in dots on the plate. Garnish with the parsley.

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