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Source: Nestle® Very Best Baking

Zesty Crab Cakes
A zesty treat that's a perfect companion to Coconut Won Tons (see recipe on this site!)
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Serves: 60 appetizer crab cakes
Prep Time: 30 minutes
Cook Time: 20 minutes
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1 tablespoon butter
1 onion, finely chopped
2 stalk celery, finely chopped
1 1/2 cups crabmeat, fresh or chopped imitation
2 cups bread crumbs, plain, dry and divided
1 jar 9.75 ounces CROSSE & BLACKWELL® Shrimp Sauce, divided
1/2 cup Monterey Jack cheese, shredded
1/4 cup sour cream
2 large eggs, lightly beaten
1/4 cup Vegetable Oil




MELT butter over medium-high heat in large skillet. Add onion and celery; cook, stirring frequently, for 3 to 5 minutes or until tender.

COMBINE onion-celery mixture, crabmeat, 1 cup bread crumbs, 1/3 cup shrimp sauce, cheese, sour cream and eggs; mix well. Shape mixture into 2-inch-round patties. Coat crab cakes with remaining bread crumbs.

HEAT 2 tablespoons oil over medium-high heat in same skillet. Add half of crab ckes; cook on each side for 1 to 2 minutes or until golden brown. Drain on paper towels. Repeat with remaining crab cakes, adding oil as needed. Serve with remaining shrimp sauce.






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