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Ingredients
- 1/2 C jarred roasted red peppers, drained
- 2 T olive oil
- 1 t lime juice
- 1/2 t lime zest
- 1/4 t kosher salt
- 1/8 t cayenne pepper
- 1 head butter lettuce
- 1/3 c bread crumbs
- 12 oz crab meat
- 3 T chopped green onion fine
- 1 egg
- 1 1/2 T mayo
- 1 1/2 t chopped fresh dill
Preparation
Step 1
Puree roasted red peppers and olive oil until smooth transfer to bowl and stir in juice, zest, salt and cayenne.
Separate butter leaves and trim stems. Tear larger in 1/2 and refrigerate.
Squeese excess moisture from crab and stir together crumbs, onion, egg, mayo and dill-salt to taste. Form into 18 cakes about 1" in diameter. Chill 30".
Heat oil in skillet over med, add cakes and cook until golden-3", turn and remove to drain.
Put a cake in each lettuce leaf, top w/1 t of sauce and serve.
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