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Mini Crab Cakes
Nb persons: 24
Yield: 1 each
Preparation time: 20min
Total time: 35 min
Source: Lisa
1 | sweet red pepper, coarsely chopped |
2 | scallions, trimmed and coarsely chopped |
½ # | crabmeat, real or imitation |
1 | celery rib, chopped |
1 t. | Dijon mustard |
¼ t. | liquid hot-pepper sauce |
6 slices | thin-sliced white bread, torn into small pieces |
3 | eggs |
½ t. | Worcestershire sauce |
½ c. | dry plain bread crumbs |
6 c. | vegetable oil, for frying |
1) Place red pepper, scallions, crabmeat, celery, mustard, pepper sauce, bread, eggs, and Worcestershire sauce in food processor. Pulse to chop. Refrigerate 15 minutes to let bread absorb any liquid.
2) Place dry plain bread crumbs on piece of waxed paper.
3) Shape rounded tablespoons of crab mix into 1 ½ -inch balls. Roll balls in bread crumbs; flatten slightly into thick patties. Place on backing sheet. Refrigerate for 15 minutes.
4) Heat oil to 375 and fry 6 cakes at a time, until golden brown (1 to 1 ½ minutes). Remove onto paper towel and season.
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