The Chaparral Louisiana Crab Cakes

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  • 1 pound Dungeness crabmeat, picked clean
  • 1 ounce red bell pepper, diced
  • 2 ounces green onion, finely chopped
  • 2 ounces roasted corn kernels
  • 1/2 ounce mayonnaise
  • 1/2 ounce coarse-grain Dijon mustard
  • 1/2 ounce garlic, chopped
  • Japanese breadcrumbs as needed


  1. Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard.
  2. Add breadcrumbs until meatball consistency is reached, then form into cakes.
  3. Sauté cakes in oil until golden brown, and serve with tartar sauce of your choice.

Source: The Chaparral at Marriott's Camelback Inn - Phoenix, Arizona

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