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CARLSBAD TAVERN & RESTAURANT SOUTHWESTERN CRAB CAKES

Source: Carlsbad Tavern & Restaurant - Scottsdale, Arizona

6 to 8 oz. blue crab, lump or claw meat
2 T. mayonnaise
1 tsp. lemon juice
1 tsp. chopped jalapeños
1 tsp. Cholula or Tabasco
1/2 C. crushed tortilla chips
3 T. diced red bell pepper
1 egg
Salt and pepper, to taste
2 C. cornmeal

Mix all ingredients. Form mixture into 2- x 1/2-inch thick cakes; dredge in cornmeal. Sauté cakes in olive oil until golden brown. Garnish with cilantro and sliced avocado.