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Crab Cakes

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“This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.”
READY IN:
1hr 40mins
YIELD:
8-10 crabcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
  2. Combine thoroughly.
  3. Add crab and mix well.
  4. Shape into 8 to 10 patties and coat with remaining panko.
  5. Refrigerate until chilled, about 1 hour.
  6. In skillet heat butter&/or oil over medium heat.
  7. When nice and hot add crab cakes.
  8. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
  9. Add more oil or butter as needed to the pan to prevent the cakes from sticking.

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