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This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
This recipe is:
Quick
Nutritional Facts 1 crab cake equals 282 calories, 22 g fat (3 g saturated fat), 85 mg cholesterol, 638 mg sodium, 7 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Classic Crab Cakes in Taste of Home August/September 1999, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 08, 2012 by jmkasprak
These crab cakes a delicious. I liked the texture that the celery and green pepper added, and the old bay seasoning gave it some punch. I used dry bread crumbs (3/4 cup) instead of soft bread crumbs.
Reviewed on Aug. 31, 2011 by Tbone2832
They where excellent. I used olive oil instead of butter and egg whites. I will make them again and again
Reviewed on Jul. 21, 2011 by creegercrewof7
good basic recipe- the "classic" crab cake
Reviewed on Jul. 06, 2009 by PoohGal79
Can this be baked following THIS recipe to make it lower in fat? The only ingredient I can see to change is the mayo to a lower fat version. . .
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