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Crab Cakes
Chef Richard Labonte
Sienna, South Deerfield,
MA
Ingredients:
- 1lb. Crabmeat,
cleaned
- ½ cup bread crumbs
- 1 sm. Red pepper,
diced small
- 1/3 cup mayonnaise
- 2 stalks celery,
diced small
- 2 Tbsp. Dijon
mustard
- ½ cup cilantro,
chopped
- 1 Tbsp. Old bay
seasoning
Method:
Directions: combine all ingredients in a bowl and gently mix together
with a rubber spatula. Form mixture into patties and desired size and pan
fry in olive oil for 3-5 minutes on each side.
Note: these crabcakes can be served on a variety of salads, such as mesclun
greens, tomato slices, orange segments, etc.
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