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Killer Crab and Potato Cakes

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“Rachael Ray”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
  2. Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
  3. Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
  4. Form 4 super-size 4-5 inch killer crab cakes.
  5. Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
  6. Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

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