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I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried.Virginia Anthony, Jacksonville, Florida
Nutritional Facts 2 crab cakes with 1/4 cup sauce equals 474 calories, 25 g fat (4 g saturated fat), 179 mg cholesterol, 1,369 mg sodium, 32 g carbohydrate, 6 g fiber, 32 g protein.
Originally published as Avocado Crab Cakes in
The Taste of Home Cookbook
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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