Recipe for Crab Cakes with Sweet White Corn-and-Tomato Relish 
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Yield:
8
Ingredients:
Amount Ingredient
6 tbl butter divided
1 sm sweet onion chopped
2 x garlic cloves minced
1 lb fresh lump crabmeat drained
3 cup soft breadcrumbs divided
1/4 cup mayonnaise
1 lrg egg lightly beaten
2 tbl chopped fresh parsley
1 tbl Dijon mustard
1 tbl Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1/4 tsp hot sauce
1 tsp lemon juice
Instructions:
Instructions: Melt 2 tablespoons butter in a large skillet over medium heat; add onion and garlic, and saute until tender.

Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9 ingredients. Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs.

Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4 crab cakes 3 to 4 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 2 tablespoons butter and crab cakes.

Serve with Sweet White Corn-and-Tomato Relish immediately, or cover and chill up to 4 hours.

This recipe yields 8 servings.

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