Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Lump Crab Meat |
| 1 teaspoon | Each Chopped Garlic; and Shallot |
| 1 teaspoon | Chopped Fresh Cilantro |
| 2 tablespoons | Each Chopped Onion; and Celery |
| ½ \N | Ancho Chile; Toasted, Reconstituted Seeded, Stemmed & Diced |
| ½ \N | Yellow Bell Pepper |
| 2 \N | Eggs |
| 2 tablespoons | Mayonnaise |
| ¼ cup | Plain Bread Crumbs |
| 1 dash | Worcestershire and Tabasco |
| ¼ \N | Smoked Habanero Chile or 1/2 Smoked Jalapeno Chile |
| 1 teaspoon | Each Salt and White Pepper |
Chile Today - Hot Tamale
Blend all ingredients and fold in bread crumbs. Mold into four patties and pan fry in 2 tbs. vegetable oil until golden on both sides. Finish in 375 degree oven for 8-10 minutes. Serve with ancho chile and lime mayonnaise.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998