Fast And Fabulous Maryland Deviled Crab Cakes

Course : Seafoods
Serves: 4
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1 pound blue crab meat -- flaked
1/2 cup minced onion
1/4 cup minced green pepper
2 tablespoons margarine
1 tablespoon dry mustard
1 teaspoon original worcestershire sauce
1/4 teaspoon tabasco sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1 dash cayenne pepper -- (optional)
1/4 cup flour
1 1/4 cups light cream
2 large egg yolks -- beaten
1/2 cup fresh bread crumbs
1/2 teaspoon paprika
1 tablespoon butter -- melted
1 Cup corn oil

Preparation / Directions:

1. Pick over crab meat carefully; set aside. 2. Saute onion and green pepper in margarine until tender; stir in mustard, Worcestershire, Tabasco, salt, pepper and cayenne. 3. Stir in flour; gradually blend in cream. 4. Heat mixture to a boil, stirring constantly; boil 1 minute. 5. Stir in crab meat. 6. Add a little hot sauce mixture to egg yolks; return to pan and heat until thickened, stirring constantly. 7. Chill crab meat mixture. 8. Combine bread crumbs, paprika and melted butter in bowl. Shape crab meat mixture into 8 crab cakes; dip into crumb mixture. 9. Cook cakes in 1 inch hot oil over moderate heat until golden brown on both sides. NOTE: If desired, crab mixture may be spooned into 4 crab shells or ramekins; crumb mixture sprinkled over top, and baked in preheated 3500 F. oven 20 minutes, or until hot and bubbly. Place under broiler to brown crumb mixture if desired.

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