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Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee’s Amelia Sunderland.
TIP: For a heftier “burger,” make two larger patties and serve on buns.
This recipe is:
Nutritional Facts 2 crab cakes (calculated without tartar sauce) equals 228 calories, 12 g fat (5 g saturated fat), 198 mg cholesterol, 619 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 fat, 1/2 starch.
Originally published as Baked Crab Cakes in
Cooking for 2
Summer 2006, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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