Recipe by Samantha Caster
"Deviled crab cakes with a white cream and basil sauce"
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1 3/4 pounds
hot pepper sauce
dry bread crumbs
freshly ground black pepper
crushed red pepper flakes
1 1/2 tablespoons
fresh lemon juice
fresh parsley, minced
1 1/2 tablespoons
fresh basil, minced
The last reviewer must not undersand what deviled crab is....it ISN'T a crab cake! This recipe was great if you know what deviled crab is.
I wonder if it was supposed to include an egg with the crab cakes, I had to in
order to make the cake stick together. I also threw in a few of the bread
crumbs. I also question the amt. of flour to butter in the sauce, it made it too
thick. The recipe did not specify when to add the lemon juice or the garlic.
The flavor was good overall. I especially enjoyed the hint of hot sauce in
The directions were imcomplete. There were ingredients that didnt go into the directions. The crab cakes fell apart. Way to much sauce for the crabcakes. All around disapointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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