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How To make Crabcakes with a Tomatillo Salsa
2 Lbs Jumbo Lump Crabmeat
1/4 Cup Yellow Peppers
diced
1/4 Cup Red Peppers :
diced
1 Slice White Bread
1/4 Cup Low Fat Milk
2 Egg Whites
1 Tsp Jalapeno Paste
12 Large Tomatillos
1 small Red Onion
2 tbsp Avocado Oil
2 tbsp Lime Juice
1/4 tsp Tabasco
1/4 tsp salt
1/4 tsp pepper
The Crabcakes: Pick through the crabmeat and remove all shell fragments. Combine crabmeat and peppers in a large mixing bowl. Slice the crust off the bread and chop in a cuisinart until smooth but not paste. In three additions add the bread, milk, egg whites and jalapeno paste. Season crabmeat with tabasco, salt and pepper. Shape crabmeat into 6 cakes weighing 6 ounces each. Chill cakes for at least one hour before cooking. Cook prepared cakes three minutes on each side until golden brown. The Tomatillo Salsa: Peel the leaves off the tomatillos and cut them into a small dice. Peel and finely dice the red onion. Combine remaining ingredients together with tomatillos. Season to taste. Serve with one crabcake. Makes about six servings
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Ingredients:
2 lbs. Lump Crab Meat
1 3/4 cup Panko Bread Crumbs
1/4 cup minced Parsley,
1/2 cup Mayo
2 large Eggs
1/4 cup Chilau Boil Bomb-
2 tbsp Butter
1 tsp Chilau Garlic Pepper-
1 Tsp Lemon Juice
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1 Cup Chilau Boil Bomb-
1/4 Cup Yellow Mustard
1 Tsp Horseradish
OR
Remoulade:
1 cup Mayo
2 Tbsp Creole Mustard
1 tsp Pickle Juice
1 Clove Garlic
2 tsp Creole Kick
1 tsp Hot Sauce
1 tsp Salt
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Shay Ola is back on the channel with a spicy crab cake recipe, Mexican style. Fresh chilli, tomatillos and succulent crab meat patties cooked until golden and delicious. Served with a mango pomegranate salsa and a zingy lime dressing. Perfect any time of the day.
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How to make Crab Cakes
3 cans jumbo lump crab meat ????
Mayo
1/2 small onion chopped
1/2 small red bell pepper
4green onions sliced
Worcester sauce
Lemon juice
1 1/2 large egg
Panko bread crumbs
Salt garlic powder old bay seasoning
God bless enjoy