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How To make Crabcakes From Brigitte
1/2 c Scallions Tops,chopped
2 tb Parsley, chopped
2 tb Non-Fat Yogurt
1 tb Lemonjuice
1 tb Fat-free Majonnaise
1 t Worshestershire sauce
1/2 ts Paprika
1/4 ts Red Pepper
1/4 ts Dry Mustard
1 lb Lump Crab Meat
1 1/4 c Breadcrumbs, fresh
1. In a large bowl, combine the scallions, parsley, yogurt lemon juice,
majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
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Test cook Ashley Moore makes host Bridget Lancaster perfect Fish and Chips. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of hamburger buns. And finally, test cook Christie Morrison makes Julia the ultimate Shrimp Burgers.
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Seafood Baked Potato
Seafood Baked Potato
Seafood Baked Potato Ingredients:
2 tbsp Garlic Olive Oil-
4-6 tbsp Butter
1 cup Shrimp
3-4 Cloves Garlic
1/4 cup Chicken Broth
1 cup Heavy Cream
2 tsp Creole Mustard
1 tbsp Creole Kick
1/4 cup Parmesan Cheese
1 tbsp Lemon Juice
1 tbsp Parsley
1/4 cup Cheddar Cheese
6 Slices of Thick Cut Bacon
Lump Crab Meat (I used Claw Meat)
4 Russet Potatoes
Flaky Salt
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