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Fresh lemons and lemon juice bring out all the great flavors in these crispy crab cakes. But be careful not to overcook or they'll be dry, instead of moist and delicate. Edie DeSpain - Logan, Utah
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 2 crab cakes equals 311 calories, 9 g fat (1 g saturated fat), 67 mg cholesterol, 764 mg sodium, 43 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.
Originally published as Crab Cakes with Fresh Lemon in Healthy Cooking August/September 2008, p53
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 Jan. 21, 2012 by Pinstripes
These were more like corn cakes with crab in them. I chose the canned white crab - wrong type! Get lump crab for sure. I will try it again though and tweak some amounts here & there.
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