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Tuesday, November 15, 2016


tbsp olive oil  
½ cup chopped onions  
1/3 cup chopped green bell peppers  
½ tsp salt  
¼ tsp white pepper  
Fresh ground black pepper  
1 cup green onions  
1 tbsp minced garlic  
1 tbsp Cajun choice seasoning  
3 eggs  
2 tsp Dijon mustard  
1 ½ cup bread crumbs  
1 cup grated Parmesan cheese  
1 pound real or imitation crab meat  
2/3 cup flour  
¼ cup water
Sauce for Crab cakes:  
½ cup seeded, chopped tomatoes  
2 tsp minced shallots  
2 tsp minced garlic  
3 tbsp Dijon mustard  
1 tsp salt  
½ tsp white pepper  
½ cup chicken stock (can)  
1 large egg*  
½ cup olive oil  
Black pepper  

Heat ½ of oil over high heat. Sauté onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, ¼ cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and ¼ cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat.
For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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