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Print this Recipe    Crabcakes 28

Crab Cakes

1 lb fresh lump crabmeat
1 egg
1/4 c finely chopped sweet red bell pepper
1/2 c finely minced shallots or scallions
1 TB Dijon mustard
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 TB fine dry bread crumbs
1 tsp curry powder (optional)
1/4 c oil (peanut, olive, etc.)
flour

Pick crabmeat over for shell pieces. Mix all ingredients up to and
including the optional curry powder. If possible, refrigerate for
at least 30 minutes. This is not necessary but makes it easier to
form into cakes. Form into 4 cakes about 1/2 to 3/4 inch thick.
Heat oil in fry pan over medium high heat. Dredge each cake in the
flour on both sides and place immediately in the pan. Adjust heat
to keep cakes sizzling at a moderate level. Do not cover. Turn
after about 5 minutes and cook on the second side for an additional
5 minutes. Serve with lemon wedges or tartar sauce:

Note: These can be frozen after forming the cakes but before dredging
with the flour.


Tartar Sauce

1 c mayonaisse
1/4 c finely minced sour pickles, preferably cornichon
1 TB minced shallots or scallion
1 tsp prepared horseradish (or to taste)

Combine.

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