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Combine the crabmeat, shrimp, Devonshire cream, saltine crumbs, chives, lemon juice, hot peppers, and cayenne together in a large bowl, and mix thoroughly. Cover and refrigerate 20 minutes Remove the crab and shrimp mixture from the refrigerator and form the mixture into 8 equal size patties, about 3 inches round 1/2- to 3/4-inch thick.
Anthony’s HomePort Everett is located just off the I-5 corridor and overlooks the largest saltwater marina in the Pacific Northwest. Located on Port Gardner Bay, the restaurant offers majestic views of Camano, Whidbey, and Hat Islands set against the stunning backdrop of the Olympic mountains.
COOKING CRAB CAKES. The easiest way to tell if a crab cake is cooked is with an instant-read thermometer. Insert the thermometer into the center of the cake and if the temperature is 155 degrees F, the crab cake is fully cooked.
For sautéing, a good, seasoned cast-iron pan, or a shiny stainless steel sauté pan like an All-Clad or KitchenAid, or a pan with a nonstick surface all work well. Combine the crabmeat, shrimp, Devonshire cream, saltine crumbs, chives, lemon juice, hot peppers, and cayenne together in a large bowl, and mix thoroughly.
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