Lori's Famous Crab Cakes Tasty Recipes

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Lori's Famous Crab Cakes

"These crab cakes are simply the satisfactory. I make those regularly at domestic, and I make a smaller appetizer size for parties. They are continually a hit. They are clean and scrumptious. I may not devour crab desserts out anymore! Serve with clean squeezed lemon and tartar sauce!"

Ingredients :

• 1/three cup dry bread crumbs
• 1/four green bell pepper, seeded and diced
• 1/4 red bell pepper, seeded and diced
• 2 green onions, thinly sliced
• four sprigs clean parsley, chopped
• 1/2 teaspoon hot pepper sauce
• 1 egg white
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• half teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/four teaspoon Old Bay TM seasoning
• 1/four teaspoon dry mustard
• 1/4 teaspoon onion powder
• 3 (6 ounce) cans crabmeat, tired and flaked
• 1/2 cup dry bread crumbs
• 1 cup canola oil for frying

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

• In a bowl, toss collectively the 1/3 cup bread crumbs, green bell pepper, red bell pepper, inexperienced onions, and parsley. Mix inside the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the aggregate. Form into 6 large cakes. Coat inside the final half of cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on every side, or till evenly brown. Drain on paper towels.

Notes :

• Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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