Recipe by Josh Mihaylo
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Deviled Crab Cakes:
finely chopped onion
finely chopped celery
finely chopped red bell pepper
soft bread crumbs
chopped fresh parsley
egg, lightly beaten
salt and black pepper to taste
dry bread crumbs
minced fresh ginger root
jalapeno pepper, seeded and minced
white sugar, or to taste
salt to taste
vegetable oil for frying
mixed salad greens
avocados - peeled, pitted and sliced
Light, fresh and quite elegant. I decreased the oil in the vinaigrette to 1/4 cup...and the sugar to 1/2 t. Then I used just enough oil in the pan to lightly coat the pan for frying. This could be served in the finest restaurant. The ginger, lemon and cayenne is a great combination...no more cocktail sauce crab cakes in this establishment. This is a 5 star+
My first try ever making crab cakes. These are delicious. What a nice bit of heat from the ginger, cayenne and jalapeno. I struggled with the cooking process but that's inexperience. Used 2 spatulas for turning and removing from the pan. The only reason I didn't give this 5 stars is that I had to add a LOT more lemon juice to the vinaigrette. Next time I'd use 1/4 cup of oil instead of 3/4. Personal taste....
* Percent Daily Values are based on a 2,000 calorie diet.
Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 429
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