Crabcakes with sun-dried tomato chutney
Cookbook
Page 58
Cuisine: North American
Course: Appetizers
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In general, make 1/2 quantities only!
Fresh crabs are not readily available so used tin of frozen crab meat. Found these could easily break up, so modified recipe by dipping the crab cakes in 1 beaten egg and rolling them in 6 Tbls of breadcrumbs or Panko. Leave on tray in refrigerator for 2-3 hrs before browning in frying pan.