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Chilean   -   Spicy Crab Cakes   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 1/2 Pound Crab Meat -- precooked
  • 1 Small White Onions -- chopped and sauted
  • 1 Large Egg -- beaten
  • 1/2 Lemon Lemon Juice
  • Pepper -- to taste
  • 1 Pinch Spanish Paprika
  • 1/2 Cup Flour
  • 1 Teaspoon Aji Paste
  • 1 Tablespoon Unsalted Butter -- melted
  • 1 1/2 Cups Fine Bread Crumbs
  • 1/2 Cup Corn Oil
  • 2 Tablespoons Mayonnaise -- homemade
Directions In a glass bowl, mix crab meat, onion, egg, lemon juice, pepper, paprika, aji paste, flour, and butter. Mix well. Form cakes into 2 inch diameter cakes and refrigerate for 1 hour. Place on individual wax paper squares. Coat cakes in bread crumbs and fry in hot oil until golden brown on both sides. Serve hot with a dollop of mayonnaise on top.
Serves 2
Time to Make 0:00

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