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Wednesday, April 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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Crab Cakes
Entrees
Contributed by: Annelle Williams
Ingredients:
  • 1 large egg
  • 1â�„2 tsp. salt
  • 1â�„4 tsp. pepper
  • 3 TBS mayonnaise
  • 1 TBS grated fresh ginger
  • 3 scallions, finely chopped
  • 1â�„2 cup finely chopped jicama or firm Asian pear, peeled
  • 3â�„4 cup small toasted pecan pieces
  • 1 lb. lump crabmeat
  • 2 cups breadcrumbs, divided
  • Peanut oil
Lightly beat egg with salt and pepper. Mix in the mayonnaise. Add ginger, scallions, jicama and pecans. Gently fold in crabmeat and half of the breadcrumbs.
Firmly form into cakes (about 1�2 cup each), and lightly bread each one with remaining breadcrumbs. Place crab cakes on covered sheet pan in refrigerator until ready to fry.
Pour about 1 inch of peanut oil into a deep-sided heavy skillet over medium-high heat. Fry crab cakes without crowding in two or three batches for about 4 minutes on each side, until golden brown. (Fry until firmly browned on bottom, then turn carefully.)
Serve with Pineapple Mango Salsa.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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