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Prep Time: 90 Minutes Cook Time: 15 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Ingredients:
1 -cup bread crumbs |
1 pound crabmeat, shredded and picked over to remove shells and cartilage |
1/2 green pepper, diced small |
1/2 red pepper, diced small |
1/4 cup carrot, shredded |
1/2 small red onion, diced |
1 egg, beaten |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne powder |
1/4 teaspoon dry mustard |
1/2 cup mayonnaise |
1/4 teaspoon worcestershire sauce |
vegetable oil, for frying |
special sauce, recipe follows |
1 cup mayonnaise |
1/2 teaspoon dry mustard |
2 tablespoons honey |
2 tablespoons cayenne pepper |
Directions:
1. Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
2. In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
3. Yield: 1 1/4 cups
4. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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