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Asksweetpea.comWelcome to our Asksweetpea CenterRECIPE INGREDIENTS:1/3 cup finely chopped red bell pepper 2 tablespoons finely chopped parsley 2 tablespoons finely chopped scallions 3 tablespoons mayonnaise 2 teaspoons lemon juice 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper 3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets) 1 pound lump crabmeat, shell pieces removed 2 tablespoons vegetable oil, plus more as needed Lemon wedges 1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix. 2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty. 3. Heat the vegetable oil in a large skillet over medium-high heat.
Add the crab cakes to the skillet and cook until they're golden on both
sides, adding more oil as needed. Cook about 3 minutes per side. Serve
warm with lemon wedges. Makes 12.
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