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Northern European Blend - Crab Cakes


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Ingredients :

  • Mayonnaise
  • Worcestershire
  • Melinda’s Hot Sauce
  • Blue Fin Crab Meat (White Special)

By Chef Stephen Dowe

Directions :

  1. I make a fresh mayonnaise using egg yolks, Dijon mustard, key lime juice, olive oil, canola oil & AcroAma Northern European Blend. If you use a pre-made Mayonnaise, thin it with the lime juice and add a little seasoning mix. Use as much or as little mayonnaise as you prefer.
  2. Into this I add a little Worcestershire sauce and some Melinda’s hot sauce, along with a can of Blue Fin Crab Meat (White Special). Add in some dried white bread crumbs to tighten enough so that they hold there shape.
  3. Shape into cakes, coating with white bread crumbs.
  4. Fry in a hot pan with olive oil until golden. I like to serve with fresh salsa.

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