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Friday, December 19, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

Contributed by: Anthony Rivera
  • 1 TBS yellow onion, finely diced
  • 1 TBS red pepper, finely diced
  • 1 stem scallion, chopped
  • 2 TBS mayonnaise
  • 1 tsp. whole grain mustard
  • 4 TBS finely ground breadcrumbs, divided
  • 2 oz. jumbo lump crabmeat
Sauté onion, pepper, and scallion. Let cool. Combine with mayonnaise and grain mustard. Fold in crabmeat and 2 TBS of breadcrumbs into the mayonnaise base mixture, then season to taste. Mold crab cake and roll in the remaining breadcrumbs to coat the outside of the crab cake on top and bottom. Bake at for 8 to 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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