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Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven.
Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl.
For the crab cakes, gently mix together the crabmeat, diced bread, mayonnaise, and green onions in a bowl. Season with Tabasco, salt, and pepper. Put the bread crumbs in a shallow bowl. With your hands, gently form the crab mixture into 8 patties and carefully dredge in the bread crumbs. Heat the canola oil in a skillet over medium heat.
Place the red bell peppers/capsicums directly on the burner of a gas stove or under the broiler of an electric stove. Cook for 10 minutes, turning occasionally with tongs, until almost completely ...
1. In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill. 2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives ...
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Labeling of the crab cakes may help consumers determine the quality of meat used, as lump or jumbo lump meat, derived from the muscle of the crab, is understood to be the highest quality. [5] The foreign product is often harvested using methods and practices considered unsustainable in the United States, where the crabbing industry is carefully ...
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