3 Spoon
crab mixture into the incision in each shrimp, being careful not to overfill them.
Spoon 1/3 to 1/2 cup of
the crab mixture into the center of each tortilla.
Mound about 1 tablespoon
crab mixture into the cavity of each egg - white half.
Form
the crab mixture into patties, using about 1/2 cup for each crab cake.
Spoon
the crab mixture into the chiles and place them on the sheet pan.
Using 1/4 cup for each patty, shape
crab mixture into twelve 3 inch patties.
Chef Mary Ellen demonstrated how to form
the crab mixture into cakes so they kept their shape, but were not packed too solidly together.
Form
the crab mixture into small, two - bite sized balls, and then flatten slightly to create patties.
Not exact matches
Make sure the
crab mixture gets tucked
into the edges of your hollowed out loaf.
Line a baking sheet with parchment paper and take small handfuls of the
crab cake
mixture, forming them
into patties, around an inch thick or so
Form meat
mixture into 8 mini or 4 regular - sized
crab cake patties.
Blend Old Bay seasoning
into a
mixture of mild chickpeas and cauliflower for a burger that's reminiscent of your favorite
crab cake — but packed with veggies and protein.
Dip the
crabs into the egg
mixture and roll them in the flour / crumb
mixture.
Carefully spoon
crab mixture by rounded tablespoonfuls
into hot oil, flattening slightly with spoon.