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Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Reviewed: Aug. 13, 2011
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+
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Shrimp Francesca

Reviewed: Aug. 6, 2010
We tried this including 1/2 butter ad 1/2 olive oil, but in the final analysis it still seemed a bit heavy/old fashioned to us. We appear to be in the minority, but did not care for the recipe.
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