Canned crabmeat makes these delicate patties simple enough for busy weeknight dinners. For variety, try forming the crab mixture into four thick patties, instead of eight cakes. —Charlene Spelock, Apollo, Pennsylvania
This recipe is:
Nutritional Facts 2 crab cakes equals 295 calories, 12 g fat (3 g saturated fat), 142 mg cholesterol, 879 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.
Originally published as Easy Crab Cakes in
Light & Tasty
June/July 2005, 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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