Dungeness Crab Cakes With Roasted Pepper Vinaigrette

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)
CAL
596
FAT
87%
CHOL
93%
SOD
78%

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Ingredients for 2 servings

1/8 ounce of butter

1 teaspoon of finely diced yellow onion

1 tablespoon of finely diced red bell pepper

1 clove of garlic, finely grated

a little over 3/4 of a pound of lump crab meat (we used Dungeness)

1/8 cup of smoked paprika aioli (add a few pinches of Spanish smoked paprika to homemade aioli)

1/2 teaspoon of Worcestershire sauce

1/2 teaspoon of Dijon mustard

1/2 teaspoon of flat leaf parsley, finely chopped

1/2 teaspoon of Old Bay seasoning

1/2 teaspoon of kosher salt

1/2 tablespoon of fresh squeezed lemon juice

1 cup of panko bread crumbs

1 egg, lightly whisked

canola oil, for frying

1 pasilla and 1 red bell pepper (or 1 cup of roasted piquillo peppers)

1/8th cup of olive oil

kosher salt

1 tablespoon of sherry vinegar

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