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This recipe for CRAB CAKES WITH CHILI SAUCE, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenn Avery
Added: Friday, February 9, 2007


Crab Cakes:
1 pound lump crab meat
2 cups Panko breadcrumbs
1 large egg, beaten
cup Plain Mountain High Yoghurt
2 tablespoons mayonnaise
2 tablespoons chopped cilantro
1 tablespoon finely diced jalapeno, seeded
2 tablespoons finely diced onion
2 tablespoons finely diced red
bell pepper
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay seasonings
2 tablespoons canola oil

Chili Sauce:
cup Plain Mountain High Yoghurt
1 teaspoon hot chili sauce
1 teaspoon fresh lemon zest
teaspoon salt

Combine crabmeat and breadcrumbs in a medium bowl. Mix well and set aside.

In a medium glass or ceramic bowl, combine egg, yoghurt, mayonnaise, cilantro, jalapeno, onion, bell pepper, mustard, lemon zest, Worcestershire, and Old Bay. Mix well. Add the crabmeat mixture and mix again.

Place about 2 tablespoons of the mixture into the palm of your hand and roll into a ball and flatten into a patty about two inches thick. Repeat with the remaining crab mixture, making a total of twelve crab cakes.

Heat the canola oil in a small frying pan. Place patties in pan and fry for 30 to 45 seconds, until the tops are golden brown. Turn and fry the tops until golden brown. Repeat with remaining cakes.

Remove cakes from frying pan and place on a small greased baking sheet. Bake at 400F for 6 minutes. The sides wont get as golden as the tops or bottom, but they should brown a bit.

Meanwhile, make the chili sauce: Stir all ingredients together in a small glass or ceramic bowl. Serve hot crab cakes immediately with the chili sauce on the side.

Number Of Servings:
Number Of Servings:




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