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Crab Cakes

by Tom Fleming

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1 lb. lump crab
1 cup mayonnaise
2 TBSP bread crumbs
1/2 roasted pepper
2 TBSP Italian parsley
1 TBSP thyme
1 TBSP roasted garlic
2 tsp. horseradish
1/2 tsp. dry mustard
1 TBSP lemon juice
1 shallot, minced
Salt & pepper to taste

Clean crab of any shells and place in bowl. Combine remaining ingredients in separate bowl and reserve.Mix crab with dressing and season to taste.

In large sauté pan heat olive oil and place two 2 oz. cakes in pan. Cook cake until golden brown on each side. Serve with choice of favorite sauces.

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