Steps:
- Heat butter in saute pan and saute onions, pepper, and green onions until soft. Let cool.
- Mix cream cheese and sauteed onion mixture until mixed well. Fold in crabmeat, parsley and dry ingredients. Add dash of Tabasco.
- Portion into 12 (4-ounce) cakes. Let firm up in refrigerator for 1 hour.
- Combine bread crumbs, parsley, salt, and pepper. Remove crab cakes from cooler and dust with flour, then dip into-egg wash, and last into bread crumb mixture.
- Pan-fry or deep-fry the cakes to a golden brown, let drain, and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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