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Crab Cakes with Tangy Butter Sauce Recipe


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     Crab Cakes with Tangy Butter Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4 Servings

1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons Dijorn mustard
3/4 teaspoon Old Bay seasoning
1/2 teaspoon worcestershire sauce
1 egg
1 pound crab meat
1 1/2 cups Panko (Japanese bread crumbs) (don't substitute with regular crumbs
1 tablespoon olive oil
2/3 cup chicken broth
3 tablespoons chopped shallots ( or use onions & garlic)
2 tablespoons white wine vinegar
2 1/2 tablespoons butter

Combine first 7 ingredients. Gently stir in crab meat, then fold in 3/4 cup of the Panko. cover and chill at least 30 minutes.
Heat half the oil in a non-stick frying pan. Form crab mixtures into 8 crab cakes. Coat both sides of each cake in remaining Panko.
Spray cakes with cooking spray, fry in pan, carefully turning after about 7-8 minutes
For Sauce- combine broth, shallots, and vineger in a small saucepan. Simmer all medium heat until reduced to about 1/4 cup. Remove from heat. Add butter. Serve over the crab cakes.

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