100g mixed white and brown crab meat (50/50) Method Grate the Gruyère into a bowl and add the two tablespoons of grated Parmesan. Mix the flour with the spices in a small cup.

3. Shape the crab mixture firmly into 4- (4oz) patties. Place them on a plate and refrigerate for at least 10 minutes or up to 1 hour. 4. Pre-Heat a medium skillet adding ¼ cup of grapeseed oil. 5.

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Ingredients: 8 ounces whipped cream cheese 1/2 cup tartar sauce 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 1 tablespoon Old Bay seasoning 1 tablespoon lemon juice 1 pound lump crab meat ...

A red swimming crab swims near the ocean surface, its claws extended as it navigates the clear blue water, reflecting sunlight. Vertical video Royalty-free licenses let you pay once to use copyrighted ...