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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 5 |
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This is the recipe that is so popular from Chandler's Crabhouse in Seattle, Wa. I haven't made them yet, but I have eaten them there and they are wonderful. Cooking time is chilling time. Ingredients:
20 ounces dungeness crabmeat, squeezed dry |
2 tablespoons white onions, minced |
2 tablespoons celery, minced |
1 tablespoon red bell pepper, minced |
1 tablespoon green bell pepper, minced |
1 cup mayonnaise |
1 tablespoon fresh parsley, minced |
1 1/4 teaspoons old bay seasoning |
1 cup fresh breadcrumb |
1 1/2 ounces cooking oil |
Directions:
1. Crab should be squeezed gently to remove excess juices.
2. Lightly saute vegetables, chill before using.
3. Mix crab, vegetables, mayonnaise and seasonings well.
4. Shape into 2 1/2-ounce patties.
5. Coat patties lightly with fresh bread crumbs, then chill for 3-4 hours prior to cooking.
6. Pan-fry in oil at medium-high heat until golden brown and heated thoroughly.
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