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Crab cakes from The Barefoot Contessa Cookbook by Ina Garten

  • red peppers
  • yellow peppers
  • capers
  • celery
  • Old Bay seasoning
  • red onions
  • parsley
  • Tabasco sauce
  • Worcestershire sauce
  • breadcrumbs
  • lump crabmeat

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Accompaniments: Rémoulade sauce

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Notes about this recipe

  • anya_sf on October 20, 2018

    I shaped the crab cakes a few hours ahead. Used panko. Mixture was very loose, hard to form into cakes (maybe regular crumbs work better?). Even after chilling, these were hard to fry because they were loose. Several fell apart. They were tasty, but the crab flavor wasn't strong, and they were rather greasy. The remoulade was good with them, but overkill. There are better crab cake recipes.

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