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THE CHAPARRAL LOUISIANA CRAB CAKES

Source: The Chaparral at Marriott's Camelback Inn - Phoenix, Arizona

1 lb. Dungeness crabmeat, picked clean
1 oz. red bell pepper, diced
2 oz. green onion, finely chopped
2 oz. roasted corn kernels
1/2 oz. mayonnaise
1/2 oz. coarse-grain Dijon mustard
1/2 oz. garlic, chopped
Japanese breadcrumbs as needed

Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard. Add breadcrumbs until meatball consistency is reached, then form into cakes. Sauté cakes in oil until golden brown and serve with tartar sauce of your choice.