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Agnes Scofield's N.E. Patriots Crabcakes

A lightly sautéd crabcake recipe

  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped
  • 1 lb. lump crab meat carefully picked over for cartilage and shell
  • ¼ to ½ cup Japanese Panko bread crumbs plus extra for coating
  • 2 eggs, separated
  • 3 Tbsp Butter
  • ¼ cup light oil like Canola or Safflower

Saute bell peppers in butter until they are soft, let cool.

Spread crab in a wide bowl and sprinkle with the bell peppers. Add beaten egg yolks and begin to mix in Panko crubs with a very light touch.

In a separate bowl beat egg whites until very stiff. Using your hands, gently fold the egg whites into the crab mixture. Form 1/8 cup of the mixture into a ball between the palms of your hands, pat very gently into Panko crumbs, flattening the balls into small disks.

Heat oil in a large skillet and add butter. After the butter stops bubbling, saute the cakes about two minutes a side until browned on each side.

Serve on dressed greens with wasabi mayonaise and a few teaspoons Balsamic reduction drizzled across the plate.

Serves four as a substantial first course, or, with good bread and sliced avocado this will do for a main course.

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