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Crab Cakes with Corn Avocado Salsa
Ingredients
  • 1 large egg, beaten
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 1 tsp seafood seasoning
  • 8 oz. lump crab, picked for cartilage and shells
  • ½ cup panko bread crumbs*
  • 2 tbsp chopped fresh parsley
  • salt and pepper to taste
  • 1 tbsp oil for sautéing
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