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Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.
For frying the crab cakes: Put 2 cups quick-mixing flour in a shallow dish and season with salt and black pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2-inch thick.
Ingredients 1 1 pound jumbo lump crabmeat 2 1 medium yellow onion, chopped fine 3 4 cloves garlic, minced 4 1/2 to 3/4 cup bread crumbs 5 1/2 lime juice 6 1/4 cup fresh parsley 7 2 tablespoons extra virgin olive oil 8 3 tablespoons extra virgin olive oil More …
Louisiana Hot Crab Dip Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks.
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