Cochon Crab Cakes with Creole Sauce
Producer: Cochon on 2nd & Moody's Kitchen
Category: Prepared Foods
Award Winning Crab Cakes. I like capers in my cakes as the brine in the capers accents the crabmeat. We are using local lump, brunoise of red pepper and our sauce. Extremely easy to heat in the oven till warm and serve with Creole Sauce. Reheat in 350 oven for 6 minutes
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