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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. lump crabmeat (or Dungeoness)
- 2 cups dry breadcrumbs
- 1 celery rib (finally chopped)
- 2 scallions (medium, chopped)
- 1 small carrot (minced)
- 2 tsp. flat leaf parsley (chopped)
- 3 eggs (slightly beaten)
- 1/4 cup mayonnaise (Hellmann’s)
- 2 Tbsp. sour cream
- 1 1/2 tsp. minced fresh garlic
- 1 1/2 tsp. lemon juice
- 1 tsp. worcestershire sauce
- 1/2 tsp. sherry vinegar
- 1/2 tsp. coarse salt
- 1/4 tsp. dry mustard
- 1/8 tsp. hot pepper sauce
- 1/8 tsp. freshly ground black pepper
- 3 cups vegetable oil (for frying)
- lemon wedges (for serving)
- sauce (Sherry Aioli, for serving)
- 3/4 cup mayonnaise (Hellmann’s)
- 1 garlic clove (minced)
- 1 1/2 Tbsp. fresh lemon juice
- 1 1/2 tsp. sherry vinegar (do not substitute with a different vinegar as the unique flavor of Sherry Vinegar makes this Aioli delicious)
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. hot pepper sauce
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