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Saturday, July 30, 2016

crab cakes chiarello

Ingredients

  • Servings: 18
  • 1 1/2 cups progresso® panko crispy bread crumbs
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon freshly ground pepper
  • 2 drops red pepper sauce
  • 2 egg yolks
  • 3 (6 ounce) cans lump crabmeat, well drained
  • 1 cup progresso® panko crispy bread crumbs
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons seafood seasoning

Recipe

    Preparation Time: 35 mins Ready Time: 1 hr 5 mins

  • heat oven to 425 degrees f. in medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  • shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  • in medium bowl, mix remaining ingredients. dip crab cakes into crumb mixture, coating both sides. place in 2 ungreased 15x10-inch pans with sides.
  • bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. serve warm.

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