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Email to Master Chef Don F. Easley Jr.      

    Crab Cakes

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction


    List of Ingredients

    3 tbsp (45 ml) diced red peppers
    3 tbsp (45 ml) diced shallots
    1 tbsp (15 ml) sherry
    1 lb (.5 kg) Dungeness crab meat (break up larger pieces)
    1 egg
    1/4 cup (60 ml) cream
    3 tbsp (45 ml) lemon juice
    dash Tobasco
    pinch celery salt
    1/2 tsp (2 ml) paprika
    pinch ground white pepper
    pinch salt
    3 tbsp (45 ml) chopped parsley
    1/2 cup (125 ml) fine bread crumbs


    Mix red pepper and shallots together.
    Mix together all other ingredients, except crab and bread crumbs, thoroughly.
    Add peppers and shallots to mix by hand.
    Add crab and mix.
    Form into patties (about 2 oz (56 grm) each).
    Pat bread crumbs onto crab cakes.
    Store between wax paper sheets until ready to cook.
    Pan-saute in melted butter until brown on both sides.




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