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Jumbo Lump Crab Cakes

Ingredients:

Directions:

  1. Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard.
    2Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps.
  2. Shape mixture using a 2 inch ring mold.
    Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat.
  3. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Courtesy of louisianaseafood.com and The Ritz-Carlton New Orleans
Name of Chef: Matthew Murphy

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