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Joseph E. Dabney's Beaufort-Style Crab Cakes Recipe
2 Tbsp margarine
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 stalk celery, finely diced
1/2 onion, finely diced
1/2 cup mushrooms, finely diced
1 lb crab (claw meat), well picked
Dash of salt and ground red, white and black peppers
2 slices white bread, cut in small pieces
1.Using a sauté pan, heat the margarine, bell peppers, celery, onion and mushrooms until tender.
2.Add crab meat and continue to sauté 1 to 2 minutes. As crab meat cooks, any shells that were missed will turn white and can be removed. Remove pan from heat.
3.Add pepper, salt and bread pieces to crab meat mixture.
4.Form into 15 patties. Place cakes on hot grill or nonstick skillet to brown on both sides.
5.Serve hot with salsa or picante sauce.
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