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Cooking with Sarah
Sandy Ange’s crab cakes a 30-year family favorite


Sandy Ange has been making crab cakes for her boys for thirty years. She enjoyed ordering crab cakes at restaurants but knew there had to be a way to lighten these treats up and make them at home.

Sandy perfected her healthy crab cake recipe by trial and error. Now, when her boys, Scott and Andrew, come into Knoxville from Atlanta and Nashville, they always request these crab cakes.

Ingredients:

1 lb. fresh lump crab meat

3 chopped green onions

1/3 red bell pepper, chopped

1 egg

1/2 cup of Kellogg’s corn flakes, plus more for coating

2 tbsp. dehydrated onion

1 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. garlic powder

1/3 cup mayonnaise


Begin by sautéing the chopped red pepper in one tablespoon of butter until they have softened. Combine all of the ingredients in a mixing bowl. If the mixture looks too dry, add a little more mayonnaise. If the mixture looks too wet, add more corn flakes. Form the crab mixture into six patties the same way you would make hamburger patties. Pour some corn flakes on a plate and dip both sides of the prepared patties in the corn flakes. Heat a large nonstick skillet with two tablespoons of butter over medium heat. Place the crab cakes in the heated skillet. After five minutes, flip the crab cakes and cook them for an additional five minutes. Remove them from the skillet and serve them immediately.

 

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